By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
312 cal · 35 min
Stovetop Tamale Pie
Recipe GLPR378ffd2644e116
A comforting one-pot meal combining a flavorful seasoned beef and bean chili base topped with a creamy cornmeal crust. This stovetop version delivers the essence of traditional tamale pie with minimal cleanup.
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Ingredients
½ pound Ground beef (90% lean)
1 can (15.5 oz) Low-sodium kidney beans, drained (reserve liquid)
⅓ cup Reserved bean cooking liquid
1 cup Canned tomato purée
1 tablespoon Onion, minced
⅛ tablespoon Chili powder
1 can (15.2 oz) Canned whole kernel corn, with liquid
½ cup Yellow cornmeal
1 dash Salt
1¼ cups Cold water
⅛ teaspoon Chili powder (for topping)
Directions
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until no pink remains and the internal temperature reaches 160°F (about 5-7 minutes). Drain excess fat if necessary.
Stir in the minced onion and cook for 1 minute until softened and fragrant.
Add the tomato purée, drained kidney beans, reserved bean liquid, canned corn with its liquid, and 1/8 tablespoon chili powder. Stir well to combine. Bring to a simmer and cook for 5 minutes, stirring occasionally.
While the chili simmers, prepare the cornmeal topping. In a small bowl, whisk together the cold water, yellow cornmeal, salt, and 1/8 teaspoon chili powder until smooth with no lumps.
Slowly pour the cornmeal mixture into the simmering chili, stirring constantly to prevent lumps from forming.
Reduce heat to medium-low and continue cooking, stirring frequently, for 8-10 minutes until the cornmeal is cooked through and the mixture has thickened to a porridge-like consistency.
Divide among four bowls and serve warm. Top with a dollop of low-fat Greek yogurt or light sour cream if desired.
Comments
This is a solid weeknight dish with ingredients you'll find at any Charlotte grocer—ground beef, canned kidney beans, tomato puree, corn, and cornmeal are all standard at Harris Teeter, Food Lion, Kroger, and ALDI. The 35-minute claim holds up if you use canned beans and don't dice the onion fine; budget 40 minutes for careful prep. At roughly $6 to $7 total for four servings (ground beef and canned beans drive most of the cost), it lands around $1.50 to $1.75 per plate, which is honest family food. The texture works best eaten the same night—the cornmeal topping can turn gluey on its way through the fridge—so plan to serve it fresh.
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