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From our kitchen

Skillet Tamale Pie

From our kitchen · October 23, 2026

Skillet Tamale Pie, served at the table
AI illustration

I have a weakness for the corner piece of almost anything with cornbread on top. A round skillet complicates that plan, but it does give everyone a little browned edge.

This tamale pie is the familiar cornbread-topped casserole: beef, beans, tomatoes, and peppers underneath, with a soft cornmeal topping baked right over them. It isn't a traditional tamal. It's the practical skillet dinner I make when I want something hearty and don't want to cook a separate side.

The filling should be thick before the batter goes on. Give it those few minutes to simmer, especially if the tomatoes look watery. Otherwise the middle of the cornbread has a much harder evening than it needs.

I put the skillet on a trivet at the table and remind everybody about the handle. Then we serve right from it. Sour cream is nice alongside; so is a spoonful of salsa. Plenty of people want both. I mostly want a generous strip of the browned topping, and I have learned that offering to serve dinner improves my chances.

Serves
6
Prep
20 min
Cook
30 min
Total
50 min

Ingredients

  • 1 tablespoon neutral oil

  • 1 pound ground beef

  • 1 medium onion, diced

  • 1 bell pepper, diced

  • 2 garlic cloves, minced

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 can (15 ounces) black beans, drained and rinsed

  • 1 can (14½ ounces) diced tomatoes, with juices

  • ½ cup frozen corn

  • ½ teaspoon kosher salt

  • 1 box (8½ ounces) cornbread mix, plus egg and milk required by its package

  • ½ cup shredded cheddar

Directions

  1. 1

    Heat oven to 400°F. Heat oil in a 10-inch oven-safe skillet over medium heat. Brown beef 6–8 minutes, breaking it up; drain excess fat.

  2. 2

    Add onion and pepper and cook 5 minutes. Add garlic, chili powder, and cumin; stir 1 minute.

  3. 3

    Add beans, tomatoes, corn, and salt. Simmer 5–8 minutes until thick.

  4. 4

    Prepare cornbread batter according to its package. Stir cheddar into the batter. Spoon over the filling and spread gently.

  5. 5

    Bake 20–25 minutes, until golden and a toothpick inserted only into the cornbread comes out clean. Rest 10 minutes. Use oven mitts to move the hot skillet.

One family tip

If your skillet isn't oven-safe, transfer the hot filling to a greased 2-quart baking dish before adding batter.

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