Mohamed Shili Pioneer Woman Tamale Pie is a classic American southwest dinner that brings a lot of heat to the table. This one-skillet meal layers spicy chorizo and ground beef with a cheesy, golden cornbread crust for a filling and savory family favorite.
Approach G: I’ve tried a few versions of tamale pie and this one from Ree Drummond is the one I keep going back to because it uses fresh chorizo instead of just plain beef. The oil that renders out of the chorizo is packed with spices that soak into the beans and peppers, so you don’t have to spend all day measuring out individual seasonings.
The adobo sauce is doing more work than you’d think here. It gives the meat a smoky, deep flavor that makes the whole dish taste like it’s been simmering for hours instead of just five minutes on the stove. I usually make this in my favorite cast-iron skillet because it looks great on the table and stays hot while everyone goes back for seconds.
Pioneer Woman Tamale Pie Ingredients
For the Meat and Bean Filling:
- 1 tbsp vegetable oil
- 1 pound (450g) ground beef
- 1/2 pound (225g) fresh chorizo, casings removed
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) chopped tomatoes
- 1 can (19 oz) kidney beans, drained and rinsed
- 1 tbsp adobo sauce (from a can of chipotle chiles)
For the Cornbread Topping:
- 2 boxes (8.5 oz each) corn muffin mix
- Eggs and milk (as required by the muffin mix package)
- 3 cups (340g) pepper jack cheese, grated and divided
How To Make Pioneer Woman Tamale Pie
- 1. Preheat the oven: Set your oven to 200°C (400°F). Make sure you have a rack in the center so the cornbread browns evenly without the bottom of the meat mixture burning.
- 2. Brown the meats: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Drop in the ground beef and chorizo, breaking them into small crumbles with a spoon as they cook for about 5 minutes until no pink remains.
- 3. Sauté the vegetables: Toss the onion and red pepper into the pan with the meat. Cook them for 3 minutes until they start to lose their crunch, then stir in the garlic and cook for one more minute until you can really smell it.
- 4. Simmer the filling: Stir in the tomatoes, kidney beans, and adobo sauce. Turn the heat down to low and let it bubble gently for 5 minutes so the sauce thickens and the flavors get to know each other.
- 5. Mix the topping: While the meat is simmering, whisk together the corn muffin mix with the milk and eggs in a bowl. Fold in 2 cups of the pepper jack cheese so it’s spread throughout the batter.
- 6. Cover the pie: Take the skillet off the heat. Spoon the cornbread batter over the meat, spreading it out but leaving a small gap around the edge so the steam can escape while it bakes.
- 7. Add cheese and bake: Sprinkle the last cup of cheese over the top of the batter. Slide the skillet into the oven and bake for 15 to 20 minutes until the cornbread is tall and golden and the cheese has formed a crust.
The center of the cornbread can be deceptive. Even if it looks brown, poke a toothpick into the middle of the topping; if it comes out with wet batter, give it another three minutes or your pie will be runny.
- 8. Rest and serve: Let the skillet sit on a cooling rack for 5 minutes before you scoop into it. This short rest allows the juices to thicken slightly so the layers stay separate on your plate.
Recipe Tips
- Drain the grease: Chorizo can be very oily, so if you see a lot of liquid in the pan after browning the meat, spoon some of it out. If you leave too much fat in the skillet, it will bubble up and make the cornbread topping greasy.
- Seed your peppers: If you want the flavor of the adobo without too much heat, make sure you don’t accidentally scoop any chipotle seeds into the sauce. The adobo liquid itself is smoky, but the seeds are where the real fire lives.
- Use a cast-iron skillet: A heavy iron pan holds onto heat better than stainless steel, which helps the bottom of the cornbread cook at the same rate as the top. It also makes for a much easier cleanup since everything happens in one pot.
- Watch the border: Don’t try to seal the cornbread all the way to the very edge of the pan. Leaving that half-inch of space lets the meat sauce bubble up around the sides, which creates delicious crispy bits of cheese and corn.
- Check the muffin mix: Some brands of corn muffin mix are much sweeter than others. If you prefer a more savory pie, you can add a pinch of chili powder or cumin to the dry mix before you add the liquid.
- Don’t overmix the batter: Stir the cornbread until the flour just disappears and then stop. If you work the batter too hard, the topping will come out tough and dry instead of light and crumbly.
What To Serve With Pioneer Woman Tamale Pie
A big dollop of sour cream and some sliced avocado are the best ways to cool down the spice of the chorizo. You could also put out a bowl of fresh salsa or some pickled jalapeños for anyone who wants even more heat.
A simple side of cilantro lime rice or a basic green salad helps balance the richness of the cheese and meat. If you have extra corn on the cob, roasting it and serving it alongside the pie makes the meal feel even more like a proper feast.
How To Store Pioneer Woman Tamale Pie
- Fridge: Cover the skillet with foil or move leftovers to a container for up to 4 days. The cornbread will stay surprisingly moist because it sits right on top of the saucy meat and beans.
- Reheat: The best way to get that crusty top back is to put a slice in the oven or an air fryer at 175°C (350°F). The microwave is much faster, but it can make the cornbread feel a bit spongy.
- Freeze: You can freeze individual portions in airtight bags for up to 2 months. When you’re ready to eat, let it thaw in the fridge overnight before reheating so the middle gets hot without the edges drying out.
Pioneer Woman Tamale Pie Nutrition Facts
Per serving (1 of 8):
- Calories: 510 kcal
- Protein: 28g
- Fat: 32g
- Carbohydrates: 29g
- Sugar: 7g
- Sodium: 1150mg
FAQs
Can I use ground turkey instead of beef in my Pioneer Woman Tamale Pie?
Yes, you can swap the beef for turkey, but I’d suggest keeping the chorizo for the flavor. If you replace both with turkey, the pie will be much drier, so you might need to add an extra splash of broth to the meat.
Is Pioneer Woman Tamale Pie very spicy?
The heat comes mostly from the chorizo and the adobo sauce. If you want a milder version, use a mild pork sausage instead of chorizo and swap the pepper jack cheese for a plain cheddar or Monterey Jack.
What if I don’t have a cast-iron skillet?
You can brown the meat in a regular pan and then transfer the filling to a 9×13 baking dish. Spread the cornbread on top and bake it just the same; it just won’t have those extra-crispy edges that iron provides.
Can I use black beans instead of kidney beans in my Pioneer Woman Tamale Pie?
Yes, black beans are a great substitute and fit the southwest theme perfectly. Just make sure you rinse them well first so the dark liquid from the can doesn’t turn your meat sauce an unappealing color.
Why did my cornbread sink into the meat?
This happens if the meat mixture is too thin or if you spread the batter too aggressively. Let the filling simmer until it’s thick like a chunky chili, and then gently drop the batter on top in spoonfuls before smoothing it out.
Try More Pioneer Woman Recipes:
Pioneer Woman Tamale Pie
Description
The Pioneer Woman’s Tamale Pie is the ultimate one-pan, sweet-and-savory comfort food. By building a rich, smoky base of ground beef, spicy chorizo, kidney beans, and chipotle adobo sauce directly in a cast-iron skillet, you create a deeply flavorful chili. Topped with a thick layer of sweet, pepper-jack-studded cornbread batter and baked until golden, it is a bubbling, crowd-pleasing dinner that requires minimal cleanup.
Ingredients
For the Meat and Bean Filling:
For the Cornbread Topping:
Instructions
- Preheat the oven: Set your oven to 200°C (400°F). Make sure you have a rack in the center so the cornbread browns evenly without the bottom of the meat mixture burning.
- Brown the meats: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Drop in the ground beef and chorizo, breaking them into small crumbles with a spoon as they cook for about 5 minutes until no pink remains.
- Sauté the vegetables: Toss the onion and red pepper into the pan with the meat. Cook them for 3 minutes until they start to lose their crunch, then stir in the garlic and cook for one more minute until you can really smell it.
- Simmer the filling: Stir in the tomatoes, kidney beans, and adobo sauce. Turn the heat down to low and let it bubble gently for 5 minutes so the sauce thickens and the flavors get to know each other.
- Mix the topping: While the meat is simmering, whisk together the corn muffin mix with the milk and eggs in a bowl. Fold in 2 cups of the pepper jack cheese so it’s spread throughout the batter.
- Cover the pie: Take the skillet off the heat. Spoon the cornbread batter over the meat, spreading it out but leaving a small gap around the edge so the steam can escape while it bakes.
- Add cheese and bake: Sprinkle the last cup of cheese over the top of the batter. Slide the skillet into the oven and bake for 15 to 20 minutes until the cornbread is tall and golden and the cheese has formed a crust.
- Rest and serve: Let the skillet sit on a cooling rack for 5 minutes before you scoop into it. This short rest allows the juices to thicken slightly so the layers stay separate on your plate.
The center of the cornbread can be deceptive. Even if it looks brown, poke a toothpick into the middle of the topping; if it comes out with wet batter, give it another three minutes or your pie will be runny.
Notes
-
Drain the grease: Chorizo can be very oily, so if you see a lot of liquid in the pan after browning the meat, spoon some of it out. If you leave too much fat in the skillet, it will bubble up and make the cornbread topping greasy.
Seed your peppers: If you want the flavor of the adobo without too much heat, make sure you don’t accidentally scoop any chipotle seeds into the sauce. The adobo liquid itself is smoky, but the seeds are where the real fire lives.
Use a cast-iron skillet: A heavy iron pan holds onto heat better than stainless steel, which helps the bottom of the cornbread cook at the same rate as the top. It also makes for a much easier cleanup since everything happens in one pot.
Watch the border: Don’t try to seal the cornbread all the way to the very edge of the pan. Leaving that half-inch of space lets the meat sauce bubble up around the sides, which creates delicious crispy bits of cheese and corn.
Check the muffin mix: Some brands of corn muffin mix are much sweeter than others. If you prefer a more savory pie, you can add a pinch of chili powder or cumin to the dry mix before you add the liquid.
Don’t overmix the batter: Stir the cornbread until the flour just disappears and then stop. If you work the batter too hard, the topping will come out tough and dry instead of light and crumbly.
