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Green Chili Tamale Pie is weeknight Tex-Mex comfort food. It is loaded with savory beef, beans, and green chilies baked under a golden cornbread crust. All the flavor of tamales, none of the wrapping.

A green chili tamale pie in a skillet with sour cream and avocado slices on top.
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This tamale pie is much quicker and easier to make than traditional tamales. Instead of using masa dough, this recipe has an easy cornbread topping.

Here’s Why This Green Chile Tamale Pie Recipe Works

One skillet, no stress: Cook the beef, layer the filling, spread the batter. Everything happens in the same pan.

Green chile kick, zero hassle: Canned chilies and enchilada sauce bring bold flavor without extra steps.

Cornbread with character: Buttermilk, corn, and butter keep it moist and tender.

Cheese, two ways: Melted into the filling for richness, and melted on top for that perfect pull.

If you love hearty casseroles with a golden cornbread topping, try our Chicken and Cornbread Casserole for another family favorite

A serving of tamale pie on a plate with a skillet in the background.

Recipe Tips

Drain the beef: Removing excess fat keeps the filling rich but not greasy.

Pick the right skillet: A 12-inch oven-safe pan gives the cornbread space to rise without spilling over.

Adjust the heat: If your enchilada sauce is already spicy, scale back the chili powder.

Mix the batter gently: Stir just until combined to keep the cornbread tender, not tough.

Melt, don’t dry: Add the cheese at the end and pull it as soon as it’s gooey and bubbling.

A cornbread topped tamale pie in a cast iron skillet.

Cast Iron Tamale Pie

Green chile tamale pie delivers big comfort in one skillet. Savory beef and smoky chilies bring the heat, while a golden cornbread crust soaks up the saucy filling beneath. It’s hearty, satisfying, and just as easy for a weeknight as it is for a crowd.

If you’re a fan of tamale-inspired casseroles, our Pulled Pork Tamale Pie is another one worth adding to your rotation.

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Cornbread casserole slice with sour cream, cilantro, and avocado on a plate.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
4.95 from 17 votes

Green Chile Tamale Pie (One Skillet)

By Dahn Boquist
This green chili tamale pie takes all the flavors of classic tamales and packs them into an easy skillet bake. A savory beef and bean filling simmers with green chilies, then gets topped with a golden cornbread crust that bakes right in the same pan. Serve it hot with sour cream, guacamole, or salsa for a Tex-Mex comfort meal that’s as easy to make as it is to clean up.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings
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Ingredients 

Filling

  • 2 tablespoons vegetable oil
  • 1 onion, finely diced
  • 1 tablespoon chili powder, see notes
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • 3 garlic cloves, finely minced
  • 1 pound ground beef
  • 1 (15 ounce) can canned black beans, drained and rinsed
  • 1 cup Chili verde sauce , or green enchilada sauce
  • 3 ounces Colby Jack cheese, grated
  • 2 cans canned green chilies

Cornbread Topping

  • 1¼ cups all purpose flour, 175 grams
  • 1¼ cups cornmeal, 175 grams
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ cups frozen corn kernels, or use fresh or canned
  • 1¼ cups buttermilk
  • 2 large eggs
  • 6 tablespoons butter, melted

Instructions 

Tamale Filling

  • Pre-heat the oven to 400°.
  • Heat the oil in a 12-inch oven-safe skillet over medium heat. When the oil is hot, add the onion and cook until soft. Stir in the garlic, chili powder, cumin, and salt; stir for about 1 minute until fragrant. Add the ground beef and stir to break up the meat while it cooks.
    Browning ground beef in a skillet.
  • Drain off the fat then stir in the beans, chili verde sauce (or enchilada sauce), and half of the grated cheese (reserve 1 cup of cheese for the top of the cornbread).
    Adding black beans, salsa, and cheese to the ground beef mixture.
  • Remove from the stove; season to taste with additional salt and pepper if desired. Place the green chilies in a layer over the top of the meat mixture. Set aside while you prepare the cornbread mixture.

For the cornbread topping

  • In a large mixing bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the corn, buttermilk, eggs, and melted butter. Stir just until combined.
    Making a cornbread topping in a mixing bowl.
  • Drop the cornbread batter evenly over the filling, then spread it in an even layer. Bake for 20 to 25 minutes until the center of the cornbread is baked through.
    Adding cornbread batter to the top of green chile tamale filling in a skillet.
  • Spread the remaining cheese on top of the baked cornbread and leave in the oven for 1 minute to melt the cheese.

Notes

Adjust the spice: Chili powders vary in heat depending on the brand. Start light and taste as you go, especially if your salsa is already on the spicy side.
Canned corn conversion: One (15-ounce) can of corn equals about 1 ½ cups.

Nutrition

Serving: 1 serving, Calories: 484kcal, Carbohydrates: 34g, Protein: 24g, Fat: 24g, Saturated Fat: 18g, Polyunsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 181mg, Sodium: 960mg, Fiber: 7g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.95 from 17 votes (17 ratings without comment)

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2 Comments

  1. John@Kitchen Riffs says:

    Love the idea of this! All the flavor of tamales, but easier to make. Terrific idea — thanks!

    Reply
    1. Dahn says:

      Thanks John, it really is fast and easy

      Reply