Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cast-Iron Green Chile Tamale Pie

Servings: 6

Tamale pie owes its name to the rich layer of cornbread that sits on top of its ground beef filling, mimicking masa-wrapped, meat-filled tamales. This Southwest spin on the dish favors green chiles and tangy, tomatillo-spiked salsa verde in lieu of more traditionally used canned tomatoes


For the filling

  • 1 lb. 85% lean ground beef
  • 1 medium zucchini, chopped
  • 1/2 medium yellow onion, chopped
  • 1 Tbs. chili powder
  • 1 cup mild or spicy salsa verde (homemade or storebought); more for serving
  • 1/2 cup cooked black or pinto beans
  • 1/2 cup fresh or thawed frozen yellow corn kernels
  • 1 4-oz. can mild or spicy chopped green chiles (undrained)
  • Kosher salt

For the cornbread topping

  • 1 cup stone-ground yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 Tbs. sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 cup buttermilk
  • 3 Tbs. unsalted butter, melted
  • 1 Tbs. chopped fresh cilantro leaves; more for garnish
  • 1 large egg
  • 1 cup shredded Monterey Jack or pepper Jack cheese
  • Sour cream and avocado slices, for serving


Make the filling

Preheat the oven to 400°F. In a 10-inch deep cast-iron skillet, cook the beef over medium-high heat until browned, breaking it into pieces with a wooden spoon, 6 to 8 minutes. Add the zucchini, onion, and chili powder, reduce heat to medium, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salsa, beans, corn, green chiles, and salt. Remove from the heat.

Make the cornbread topping

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda, and set aside.

In another medium bowl, whisk together the buttermilk, butter, cilantro, and egg. Add the wet ingredients to the dry ingredients, and stir just until combined.

Scatter half of the cheese over the beef mixture in the skillet, then pour the cornbread batter over and spread to the edges. Sprinkle with the remaining cheese. Bake until cornbread is cooked through and golden brown, about 25 minutes. Serve with additional salsa, sour cream, and avocado slices. Garnish with cilantro.


Rate or Review

Reviews (5 reviews)

  • kristinvanness | 04/24/2022

    This was epic! Husband went back for thirds. I did add red pepper when I added the ground Turkey ( beef also subbed). Otherwise made as written. Added sliced avocado and salsa as a garnish. Perfection.

  • meierdk | 02/24/2022

    Excellent, flavorful, yummy. I substituted ground turkey and added some olive oil and a little extra salsa for moisture. We'll definitely have this again!

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.