I love tamales. And before I get nay-sayers commenting on how this skillet tamale pie is not a traditional tamale; this recipe has everything you love about tamales except the time commitment to make them.
So yes, I’m breaking all the rules and turning tamales into a skillet pie. But unless your tia or abuela invite you to a tamale-making party or you have a killer Mexican restaurant that makes them really authentic… this is the next best thing.
Easy Skillet Tamale Pie Recipe
If you’ve never had a real tamale, you owe yourself a favor. Only one problem, traditional tamales are a real production. The entire tamale-making process involves HOURS of work. So, if anyone is going to make tamales, it’s not going to be one batch for a meal; instead, you make dozens…
But that’s not happening today or anytime soon at our houses now that I’m sharing this tamale skillet pie recipe. It’s exactly what we need to get that tamale fix without spending an entire day wrapping meat and masa into corn husks. Yup, you’re welcome.
Instead, the meat gets seasoned with chili spices, cooked in a cast iron skillet, and topped with masa (corn) batter. Transfer the pan into the oven, and that pillowy masa crust turns golden brown… YUM!
When you take it out of the oven you’ll ask yourself “Did I really just make this, all by myself?” Yes, yes you did.
Personally, this is one of my go-to dishes for Sunday supper when I’ll usually family over. It’s a hearty family meal everyone loves and the presentation is killer. Like you slaved over a meal… but didn’t.
What are tamales made of?
Tamales are a traditional Mexican dish made with masa (corn dough) and meat that gets wrapped and cooked in corn husks. It’s one of those dishes you’ve got to taste for yourself, but once you’ve tried, there is no going back.
Ingredients
Just like traditional tamales, this recipe is known to feed a crowd. So, in case you need to feed a small army, Tamale Skillet Pie is your answer. And you don’t need anything fancy to enjoy this incredible pie; I’m sure you have most of the ingredients already in your pantry and fridge.
Check what you need:
- Oil: for sauteing the aromatic vegetables.
- Aromatic veggies: chopped onion, bell pepper, and garlic.
- Ground turkey: you can swap it for ground beef, pork, or chicken.
- Seasonings: chili powder, cumin, salt, and pepper.
- Tomatoes: your favorite can-diced tomatoes.
- Frozen corn: great for adding texture and a slightly sweet flavor.
- Cornmeal: we will use it for the filling and the topping.
- Water: to mix with the cornmeal.
- Milk: use dairy or non-dairy milk.
- Unsalted butter: for the topping.
- Shredded cheese: I use cheddar, but other cheeses work too!
- Eggs: whisked.
- Cilantro: for garnish.
- Avocados: everything is better with avocado slices on the side!
For the ingredient measurements, check the recipe card below.
How to Make Skillet Tamale Pie
In this tamale pie recipe, all comes together in a cast iron skillet in 30 minutes. Easy, quick, and ridiculously tasty!
Check how it’s done:
- Prep the oven
Preheat the oven to 375F. - Sauté the aromatics
In a large cast iron skillet or oven-safe skillet, heat oil over medium-high heat. Add the onions, bell pepper, and garlic, and cook, for about 4 minutes until veggies have softened. - Cook the meat
Add in the ground turkey, chili powder, cumin, ½ teaspoon salt and pepper, with a wooden spatula break up the ground turkey and stir with the vegetables as it cooks, for about 5 minutes. Add in the tomatoes and corn, and stir to combine. - Make the cornmeal mixture
In a medium bowl, combine the cornmeal and water. Pour the cornmeal mixture into the skillet and stir to combine with the meat and veggies. Reduce to the to simmer. - Make the topping
In a medium saucepan over medium heat, combine the milk, butter and remaining ½ teaspoon of salt. Stir frequently until it comes to a simmer -do not boil it. Slowly add in ½ cup cornmeal and cook, stirring, until it has thickened but isn’t quite stiff. Remove the pan from the heat. - Add the topping
With the pan away from the heat, add in the cheese and whisked eggs. Spread the topping over the skillet and spread to cover. - Bake
Place the skillet into the preheated oven and bake for 20 minutes until the cheese is golden brown and the cornmeal mixture is cooked. - Serve
Remove from the oven and let it rest for 10 minutes. Serve with chopped cilantro and avocado.
PRO TIP: Let it rest for 5 minutes after you pull it out of the oven so the meat and masa have time to set. And it’s fine. It won’t get cold since a cast iron skillet keeps everything warm longer.
How to store tamale pie leftovers
As far as leftovers go, you’ll rejoice because leftovers are better the second day! The smoky spices sit overnight and really get into the ground meat. Plus, if you’re using turkey or chicken… they tend to be kind of bland so the more time it has to absorb the seasoning the better.
For lunches, I pack it into a thermos for the kids since they don’t have access to a microwave. I bring it to the office in a glass container and microwave it.
Can you freeze tamale pie?
Oh yes, you can! I like to bag it in single-serve portions for later. Leftovers can be frozen in a freezer zip-bag or container for up to 2 months. Thaw it out overnight in the refrigerator or remove it from the zip bag, transfer it to a microwave-safe container and warm it up until until heated through.
More Healthy Mexican Food Recipes
You may know I’m all about tacos and you can find tons of taco recipes here. But, my friends, that’s just the beginning. If you love Mexican flavors as much as I do, you need to try this delicious Mexican Cauliflower Rice, this Healthy Enchilada Soup and my Chicken Fajita Bowl recipe.
Easy Skillet Tamale Pie
Ingredients
For the filling:
- 2 tablespoons oil
- 1 medium onion, chopped
- 1 medium bell pepper, cored, seeded, and chopped
- 1 clove garlic, minced
- 1 lb ground turkey
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 15 ounce can diced tomatoes
- 2 cups frozen corn
- ½ cup cornmeal
- 1 cup water
For the topping:
- 2 ½ cups milk
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- ½ cup cornmeal
- 1 cup shredded cheddar cheese
- 2 large eggs, whisked
For serving:
- cilantro for garnish
- 2 avocados, sliced
Instructions
Prep the oven:
- Preheat oven to 375F.
Make the base:
- In a large cast iron skillet or oven-safe skillet, heat oil over medium-high heat. Add the onions, bell pepper, and garlic, and cook, for about 4 minutes until veggies have softened.
- Add in the ground turkey, chili powder, cumin, ½ teaspoon salt and pepper, with a wooden spatula break up the ground turkey and stir with the vegetables as it cooks, for about 5 minutes. Add in the tomatoes and corn, and stir to combine.
- In a medium bowl, combine the cornmeal and water. Pour the cornmeal mixture into the skillet and stir to combine with the meat and veggies. Reduce to the to simmer.
Make the cornmeal topping:
- In a medium saucepan over medium heat, combine the milk, butter and remaining ½ teaspoon of salt. Stir frequently until it comes to a simmer -do not boil it. Slowly add in ½ cup cornmeal and cook, stirring, until it has thickened but isn't quite stiff. Remove the pan from the heat.
- With the pan away from the heat, add in the cheese and whisked eggs.
- Spread the topping over the skillet and spread to cover.
Bake:
- Place the skillet into the preheated oven and bake for 20 minutes until the cheese is golden brown and the cornmeal mixture is cooked.
- Remove from the oven and let it rest for 10 minutes.
- Serve with chopped cilantro and avocado.
Chrissy
Made this tonight, but it did not come out right. The topping never got firm or had a crust; it just stayed mushy. I was thinking that my eggs cooked when I put them in the hot milk/cornmeal mixture?
Laura Fuentes
Hi Chrissy, I’m sorry that the topping did not “set” for you. This can happen to the topping if it hasn’t thickened enough in the pan before spreading it on top of the base. I hope you enjoyed it nonetheless.
Michelle Schultz
I made tamales from scratch a month ago..Half & 3/4 the way through hollered to hubby, well this won’t happen again..Hours later we ate them during football and all we could say why didn’t we make more? Will let u know how this goes over.
Laura Fuentes
Now we know why they make tamale parties 😉
Crystal
This sound delicious, but I’m dairy free. Can the cheese be eliminated? Fake cheese substitutes just don’t taste the same lol. I would assume non dairy milk and butter substitutes wouldn’t change the flavor too much?
Laura Fuentes
The cheese can be eliminated or substituted with a dairy-free alternative. They don’t taste the same but they do add that cheesiness. Making this recipe dairy-free won’t change the fact that it’s epic and it really serves a crowd. Enjoy!
CC
Hi Laura – this looks delicious! Can you please update/clarify how the cornmeal should be divided? Steps 3 & 4 are a little confusing without this info. Thanks!
Laura Fuentes
Hi Carolyn! I’ve updated the recipe. For some reason, it didn’t show all of it.
Barbara
How much cornmeal do you use with water to put for thickener And how much for the topping. Would like to try this.Thanks!–
Laura Fuentes
Hi Barbara, sorry about that. The recipe did now show the quantity for the toppings. It’s now updated.