Tamale Pie

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.

Prep Time10

Cook Time45

Total Time55

Course: Main Dish

Cuisine: Mexican

Keyword: Cheese, Comfort Food, cornbread, enchilada sauce, Ground beef, Mexican food

Servings: servings

Calories: 337kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition