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Savory ground beef is simmered in a zesty enchilada sauce and then baked under a cheesy cornbread topping for a quick and hearty one-pot dinner.
Holly’s Recipe Highlights
- Flavor: Zesty meat filling and a sweet cornbread topping are a simple combo that delivers big flavor.
- Recommended Tools: Use a meat chopper to finely crumble the ground beef as it cooks.
- Swaps: Use ground turkey or chicken instead of beef, and swap the fresh for frozen veggies.
- Budget Tip: Add instant white rice or a can of black beans to stretch the recipe further.
Ingredient Tips for Tamale Pie
- Meat: Lean ground beef works best in this recipe. Drain excess fat to avoid a greasy filling. You can also replace all or a portion of it with ground chicken or turkey.
- Veggies: Corn is a classic veggie in Mexican recipes and adds a pop of color and sweetness to tamale pie. Sneak in some shredded zucchini or carrots, or a bag of frozen peas and carrots!
- Topping: Similar to the cornmeal dough (masa) used to wrap tamales, this dish has tamale flavor without the work. Corn muffin mix is slightly sweet and keeps this dish easy to prepare.
How to Make Tamale Pie
- Make the meat mixture (full recipe below) and top with cheese.
- Prepare cornbread topping and spread it over the top of the meat.
- Top with the remaining cheese and bake.
Leftovers to Love Later
Store the tamale pie in a covered container in the refrigerator for up to 5 days. Reheat single portions in the microwave.
Freeze portions in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Mexican-Inspired Meals
Did you enjoy this Tamale Pie Recipe? Leave a comment and rating below.
Tamale Pie
Equipment
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- 1 bell pepper diced, green or red
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- ¼ cup water
- ¾ cup enchilada sauce
- 2 cups shredded cheddar cheese divided
Topping
- 1 box corn muffin mix 8.5 oz
- ½ cup sour cream
- ½ cup corn kernels canned, fresh, or frozen
- ⅓ cup milk
- 1 egg
- chopped fresh cilantro for garnish
Instructions
- Preheat oven to 350ºF.
- Combine beef, onion, bell pepper, and garlic in a 10" ovenproof skillet. Cook until no pink remains. Drain any fat.
- Add taco seasoning and ¼ cup water. Simmer until water evaporates. Stir in enchilada sauce. Top with 1 ½ cups of cheese.
- Combine corn muffin mix, sour cream, corn, milk ,and egg. Spread over the beef mixture.
- Top with remaining cheese and bake 35-40 minutes.
- Garnish with cilantro and serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Casserole, Dinner, Entree, Main Course, Pie
Cuisine American, Mexican, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I’ve made this before with excellent results. I was so in the mood for it and did not have some of the ingredients.
I substituted salsa for the enchilada sauce, and made my own corn bread from scratch. I also used turkey! Amazing!
Delish! Perfect blend of savory and sweet. Followed recipe exactly. Next time, I wouldn’t put the 1/2 C cheese on TOP of the cornbread, as it made for a little struggle to cut through with a fork. Will definitely be in the rotation and perfect comfort meal with friends or family.
very simple, very tasty. good for easy meal. I had canned beef, leftover pork chops chopped. I even had alittle stuffing left over and added it(maybe about 1/4.)