This Tamale Pie is ridiculously easy to make and it’s the perfect dinner for those busy nights. It’s packed to the brim with flavor! It’s got a tasty cornbread crust and it’s topped with some enchilada sauce, a zesty ground beef mixture and shredded cheese.
Seriously guys. This Tamale Pie is ridiculously easy and soooooo good! You NEED to try it!
And while you’re at it, you could make it an entire Mexican Fiesta and make my Cheesy Mexican Chorizo Dip as an appetizer and my Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling for dessert! You won’t be disappointed.
You guys know most of the time here at the BHK I create my own recipes, but every once in a while I try someone else’s and if it’s delicious I know I need to share it here with you folks. I often do this during the summer months when I like to take work down just a slight notch so I can enjoy the beautiful weather and time with family and friends.
Well, when I saw this Tamale Pie by Delish, I knew the recipe would have to make an appearance here at the BHK. I mean look at it! ↓
Why You’ll Love this Recipe
It’s super simple to make.
It’s a meal that adults and the kiddos are guaranteed to enjoy.
The recipe uses a box corn muffin mix to make things easy.
Ingredients You’ll Need
- Jiffy corn muffin mix
- sour cream
- canned creamed corn
- olive oil
- yellow onion
- ground cumin
- chili powder
- kosher salt and pepper
- garlic cloves
- ground beef
- red enchilada sauce
- shredded cheddar cheese
- shredded Monterey jack cheese
The first step of this recipe is to make your cornbread crust. You’ll whisk together your Jiffy cornbread mix with an egg, sour cream and the creamed corn. You’ll bake the mixture until the cornbread is golden brown, about 18 minutes.
Next up will be to cook your onion and spices in the olive oil until softened, followed by your garlic.
Once the onion and garlic are softened, you’ll add your ground beef and cook until it’s no longer pink. When it’s done, you’ll drain the fat.
At this point, you’ll poke the cornbread with a fork and then top with the enchilada sauce, before finally topping with the ground beef mixture and the shredded cheddar and Monterey jack cheeses.
You’ll need to cover the skillet with foil and bake the tamale pie at 400 degrees for 20 minutes or until the cheese is melted, followed by about 4 minutes on broil to get the top a nice golden brown.
You guys are going to love this easy Mexican dinner recipe and so will the kids. Serve with a side salad or some guacamole, salsa and chips.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Tamale Pie
I used canned red enchilada sauce, but if you prefer to use homemade, here is my recipe.
You can find the Jiffy cornbread mix at most markets.
More Delicious Quick and Easy Recipes to Enjoy
- 1 8.5-oz. box Jiffy corn muffin mix
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup canned creamed corn
- 1 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 1 tsp. ground cumin
- 1 tsp. chili powder
- kosher salt and pepper
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1/2 cup red enchilada sauce
- 1 cup shredded yellow cheddar cheese
- 1 cup shredded Monterey jack cheese
- Preheat oven to 400 degrees. Spray a large 10-inch skillet with nonstick cooking spray. In a large bowl, whisk together Jiffy corn muffin mix, egg, sour cream and creamed corn. Transfer the mixture to your prepared skillet and bake 18 minutes, until golden. Remove from oven and let cool.
- In a large skillet over medium heat, add olive oil. Add the onion, cumin, chili powder and season with salt and pepper. Cook for 5 minutes. Add the garlic and continue to cook for one minute, stirring often. Add ground beef and cook, breaking up with a wooden spoon, until the meat is no longer pink, about 5-7 minutes. Drain the fat.
- Poke the surface of the cornbread with a fork and pour over the enchilada sauce. Top with the cooked, crumbled beef and then sprinkle with the cheeses.
- Cover with foil and bake for 20 minutes or until the cheese is melted. Remove the foil and broil until the cheese is golden brown, about 3-4 minutes. Watch carefully so it doesn't burn.
Recipe adapted from Delish Magazine