Tamale Pie – Layers of savory southwestern chicken, chili beans, and corn are nestled between slices of golden polenta and topped with gooey Mexican cheese. Spices like chili powder, cumin, garlic, onion powder, and cayenne pepper give it a zesty kick. Baked to perfection, this comforting dish is a crowd-pleaser. Serve it with a dollop of sour cream, fresh cilantro, and extra salsa for a delightful dinner that’s sure to be a hit with the whole family!
Plain Chicken participates in affiliate advertising programs. We may earn a commission when you make purchases through links on our site.
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeEasy Tamale Pie Recipe
Stop what you are doing and add this Quick & Easy Tamale Pie recipe to your menu! This dish combines layers of mouthwatering ingredients, and the result is nothing short of delicious. The foundation of polenta provides a hearty base, while the zesty southwestern chicken strips add a savory, protein-packed punch. But the real star of the show is the flavorful mixture of chili beans, salsa, corn, and a medley of spices, creating a robust, spicy kick that’s simply irresistible. It’s a dish that perfectly balances comfort food and bold, zesty flavors. Tamale pie is a true crowd-pleaser, and once you try it, you’ll understand why it’s a favorite for both family dinners and gatherings with friends.
How to Make Tamale Pie
This casserole is effortless to make with only a few simple ingredients. Grease a large cast iron skillet with a little olive oil or nonstick cooking spray. Set aside. In a large bowl, combine chicken strips, corn kernels, salsa, chili beans, and spices. Stir well to combine.
Slice polenta into 1/4th-inch slices. Cover the bottom of the skillet with overlapping slices. Pour the meat mixture on top of the polenta. Top with shredded cheese. Cover the pan with aluminum foil and bake. Remove and bake for an additional 15 minutes uncovered. Serve with fresh cilantro, sour cream, and salsa.
Helpful Tips & Frequently Asked Questions
- I use Perdue Short Cuts Southwestern Style Chicken Strips: https://www.perdue.com/products/perdue-short-cuts-southwestern-style-chicken-strips/
- You can use any cooked chicken in this recipe. Rotisserie chicken or leftover grilled chicken works great.
- Our Salsa Chicken recipe is delicious in this dish: https://www.plainchicken.com/salsa-chicken/
- Can substitute cooked ground beef, ground turkey, or ground chicken.
- Omit the meat for a vegetarian dish.
- You can use any cooked chicken in this recipe. Rotisserie chicken or leftover grilled chicken works great.
- I make the casserole in a cast iron skillet. You can make this in a large skillet or 9-inch square baking dish.
- I use chili beans. Kidney beans, Ranch style beans, or black beans all work great.
- Our favorite salsa is Maeto’s salsa. I buy it at Walmart, Publix, Target, and Costco.
- Here is our recipe for Restaurant Style Salsa: https://www.plainchicken.com/superior-grill-salsa/
- Variations/Additions:
- onions
- bell pepper
- black olives
- diced tomatoes
- diced green chiles
- You can use any shredded cheese that you enjoy. Cheddar cheese, pepper jack cheese, or Monterey Jack cheese all taste delicious.
- You can substitute Taco Seasoning for the seasonings in this dish. You will need two tablespoons.
- Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
- Can I make Tamale Pie ahead of time? Yes! Assemble the casserole and cover with plastic wrap or aluminum foil. Store in the fridge overnight.
- Can I freeze Tamale Pie? Yes. Assemble the casserole. Cover the pan with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
- Thaw and bake as directed.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.
What to Serve with Tamale Pie
This Mexican Chicken Casserole has been on repeat at our house. It is so simple and delicious. When it come to what to serve alongside this dish, I have lots of delicious options for you!
To complement the bold and spicy flavors of this dish, consider serving it with some classic Mexican-inspired sides. A crisp and refreshing side salad with a creamy dressing is a great choice to balance the heat of the pie. Guacamole and tortilla chips make for an excellent appetizer or side, providing a creamy and crunchy contrast.
You can also offer a side of Mexican rice or a black bean and corn salad for a more filling accompaniment. And don’t forget to provide some extra salsa or hot sauce for those who like to turn up the heat even more. With these tasty additions, your tamale pie meal will be a feast of flavors that’s sure to satisfy everyone at the table.
Looking for more side dish ideas? Here are some popular recipes from the website:
Quick Queso Rice
Quick Queso Rice Recipe – cheesy Mexican rice that goes with all of your favorite Mexican-inspired dishes! Super easy to…
Southwestern Green Beans
Southwestern Green Beans with Rotel- only 4 ingredients and ready in about 20 minutes! Oven-roasted green beans, Mexican Rotel tomatoes,…
Cheesy Rotel Asparagus
Cheesy Rotel Asparagus – easy baked asparagus recipe loaded with tons of Mexican flavors. Low-carb, keto-friendly, and gluten-free. Super simple…
Southwestern Squash Casserole
Southwestern Squash Casserole – CRAZY good!!! Great side dish for all your Tex-Mex dishes!! Squash, cheddar cheese, onion, green chiles,…
Tamale Pie
Equipment:
Ingredients:
- 1 (18-oz) tube prepared polenta, cut into ¼-inch slices
- 1 (9-oz) package southwestern chicken strips
- 1 (15-oz) can chili beans, undrained
- 1 cup shredded Mexican cheese blend
- ½ cup frozen corn kernels
- ½ cup salsa
- ½ tsp salt
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- ¼ tsp cayenne pepper or to taste
Instructions:
- Preheat oven to 350ºF. Grease a 10-inch cast iron skillet with a little olive oil or nonstick cooking spray. Set aside.
- In a large bowl combine the chicken strips, corn kernels, salsa, chili beans and spices. Stir well to combine.
- Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices.
- Pour the chicken mixture on top. Top with cheese.
- Cover and bake for 15 minutes. Uncover and bake for an additional 15 minutes uncovered.
Notes:
- I use Perdue Short Cuts Southwestern Style Chicken Strips: https://www.perdue.com/products/perdue-short-cuts-southwestern-style-chicken-strips/
- You can use any cooked chicken in this recipe. Rotisserie chicken or leftover grilled chicken works great.
- Our Salsa Chicken recipe is delicious in this dish: https://www.plainchicken.com/salsa-chicken/
- Can substitute cooked ground beef, ground turkey, or ground chicken.
- Omit the meat for a vegetarian dish.
- You can use any cooked chicken in this recipe. Rotisserie chicken or leftover grilled chicken works great.
- I make the casserole in a cast iron skillet. You can make this in a large skillet or 9-inch square baking dish.
- I use chili beans. Kidney beans, Ranch style beans, or black beans all work great.
- Our favorite salsa is Maeto’s salsa. I buy it at Walmart, Publix, Target, and Costco.
- Here is our recipe for Restaurant Style Salsa: https://www.plainchicken.com/superior-grill-salsa/
- Variations/Additions:
- onions
- bell pepper
- black olives
- diced tomatoes
- diced green chiles
- You can use any shredded cheese that you enjoy. Cheddar cheese, pepper jack cheese, or Monterey Jack cheese all taste delicious.
- You can substitute Taco Seasoning for the seasonings in this dish. You will need two tablespoons.
- Can I make Tamale Pie ahead of time? Yes! Assemble the casserole and cover with plastic wrap or aluminum foil. Store in the fridge overnight.
- Can I freeze Tamale Pie? Yes. Assemble the casserole. Cover the pan with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
- Thaw and bake as directed.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
So glad you didn't use black beans! Everyone seems to think they are the thing to use. It's one of those things that you finally go, "Oh, I'm so over that!" Hahaha! Love your recipes, Steph! 🙂
John – yes, the chicken is pre-cooked. Enjoy!
Are the 'southwest chicken strips' precooked? Seems like 30 minutes of cooking time isn't enough for raw chicken.
Thanks for sharing this looks delicious!
That is different than the usual cornbread or bisquick style pies. I like it.
This looks great. I love all your recipes. We should have a Birmingham/Alabama blogger get together!
This looks fantastic. Can you imagine fueling up on this before trick-or-treating?
Can't wait to try this!! Tomorrow for sure soon as I can get out and get the polenta. Thank you.
I love the idea of using polenta for this yummy casserole. I'm going to try it using a light Mexican blend of cheese and reduced-fat sour cream.
Polenta is something I've never had. But, that casserole sure looks wonderful.
What a great recipe Steph!
Sounds like it comes together in
a flash. It looks yummy too!