The
Homegrown Kitchen Table
Beef Tamale Pie
This dehydrated beef tamale pie is built for fast, real-family dinners using pantry ingredients. Chili-taco–style beef, peppers, and onions cook into a saucy filling, then get topped with fluffy cornbread and baked until golden. Using dehydrated ground beef means you can build dinner quickly without thawing meat, and the filling freezes beautifully for future meals. This is comfort food that actually works on busy nights.
Ingredients
🧺 INGREDIENTS
Base:
2–3 cups chopped green bell peppers1–
2 cups diced onions (frozen works well)
2–3 teaspoons minced garlic
2–3 tablespoons oil or butter
Beef Filling:
2–3 cups dehydrated ground beef
3 cups hot water (for rehydrating, adjust as needed)
1 (15 oz) can corn, drained (optional)
1 (15 oz) can black beans or pinto beans, drained (optional)
1 (10 oz) can Rotel tomatoes with green chiles or 1 (14.5 oz) can diced tomatoes1
(8 oz) can tomato sauce or 2–3 tablespoons tomato paste with extra water
1–2 cups broth (beef or chicken) or water, as needed
1–2 cups shredded cheese (cheddar or Monterey Jack)
Seasoning – choose one:
Option A:
2–3 tablespoons taco seasoning,
1 teaspoon cumin,
1 teaspoon smoked paprika,
1 teaspoon salt,
½ teaspoon black pepper
Option B:
1–2 tablespoons taco seasoning sprinkled over the filling, plus light salt and cumin
Cornbread Topping:
2 (8.5 oz) boxes cornbread mix
OR
2 cups cornmeal
1 cup flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 cups milk
2 eggs
½ cup melted butter or oil
Instructions
🥣 INSTRUCTIONS / DIRECTIONS
Preheat oven to 375°F and grease a 9×13 baking dish.
In a large skillet, sauté bell peppers and onions in oil for 6–8 minutes until softened. Add garlic and cook for 30 seconds.
Add dehydrated ground beef to the skillet. Pour in 3 cups hot water, stir, and let sit 5–10 minutes until fully rehydrated.
Add more water or broth ½ cup at a time if needed.
Stir in tomatoes, tomato sauce, corn, and beans if using.
Season using your chosen method.
Simmer for 5 minutes until slightly thickened.
Taste and adjust seasoning.
Pour filling into the prepared baking dish.
Sprinkle shredded cheese over the top.
Prepare cornbread batter and spread evenly over the filling.
Bake for 25–35 minutes until cornbread is golden and set. Let rest 10 minutes before slicing.
🍽️ SERVING IDEAS
Serve with sour cream, salsa, avocado or guacamole, and hot sauce for adults.
Pair with a simple salad or steamed vegetables on the side.
❄️ FREEZER & MAKE-AHEAD OPTIONS
Make-Ahead (Refrigerator):
Assemble fully, cover, and refrigerate up to 24 hours.
Bake as directed, adding 5–10 minutes if cold.
Freezer: Freeze the filling only in a labeled container or bag.
Thaw, transfer to a baking dish, top with fresh cornbread batter, and bake as directed.
🧊 STORAGE
Refrigerator: up to 4 days
Freezer (filling only): up to 3 months
📝 RECIPE NOTES
Dehydrated beef made from 1 pound cooked ground beef typically rehydrates with about 1–1½ cups water.
For a full 9×13 pan, aim for the equivalent of 2–3 pounds cooked ground beef, depending on how meaty you like it.
The filling should be saucy like chili, not dry — adjust liquid as needed.