Tamale Pie

5 from 3 votes

This easy Tamale Pie recipe makes a yummy one-pan Tex-Mex dinner that will have everyone going back for seconds! With a classic Mexican chili beef base and a cornbread crust topping that's packed with cheddar cheese, it's comforting, filling, and oh-so-delicious. This quick and easy dinner recipe is perfect for busy weeknights and feeds the entire family in just an hour!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Tex-Mex

Servings: servings

Author: Amy Nash

Ingredients

¼ cup vegetable oil + 1 Tablespoon additional oil
1 medium onion chopped
3 cloves garlic minced
1 to 1½ pounds ground beef (we use 85/15)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (4-ounce) can diced green chiles
1 (10-ounce) can enchilada sauce
1 (8.5-ounce) box Jiffy cornmeal muffin mix
1 large egg
½ cup sour cream
½ (15-ounce) can creamed corn (about ¾ cup)
1 Tablespoon honey
2 cups shredded cheese divided (we use ½ sharp cheddar and ½ Monterey Jack)
Fresh chopped cilantro for serving
Sour cream for serving
Sliced avocado for serving

Instructions

Preheat oven to 400°F.
Heat 1 tablespoon of the oil in a large oven-safe skillet or pan (I used a 12-inch skillet). Saute the onion until soft, about 5 minutes. Add garlic and saute another 30 seconds until fragrant.
¼ cup vegetable oil, 1 medium onion, 3 cloves garlic
Add ground beef, breaking it up with a spatula while it browns. Brown the beef until crumbled and no longer pink. Drain off any excess fat.
1 to 1½ pounds ground beef
Add cumin, chili powder, salt, and pepper. Cook for 1 minute while stirring to toast the spices and allow them to be absorbed by the meat mixture.
1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Add enchilada sauce and diced green chiles. Cook for 5 minutes. Remove from heat and sprinkle with 1½ cups of the shredded cheese. If you don't have an oven-safe skillet, you can transfer the filling mixture to a 9x9 baking pan instead.
1 (10-ounce) can enchilada sauce, 1 (4-ounce) can diced green chiles
Combine Jiffy Mix, egg, sour cream, creamed corn, the remaining ¼ cup vegetable oil, and honey. Stir in about ½ cup of the cheese. Spread evenly on top of the meat mixture and cheese.
1 (8.5-ounce) box Jiffy cornmeal muffin mix, 1 large egg, ½ cup sour cream, ½ (15-ounce) can creamed corn, 1 Tablespoon honey, 2 cups shredded cheese
Bake for 40 minutes in a 400°F oven until golden brown on top and heated through. Let rest for 5-10 minutes before serving.
Serve with sour cream, sliced avocado or guacamole, chopped fresh cilantro, and pico de gallo.
Fresh chopped cilantro, Sour cream, Sliced avocado

Notes

Jiffy Mix substitute: If you don't have a Jiffy or Bob's Red Mill corn muffin mix, you can just combine ⅔ cup all-purpose flour, ½ cup yellow cornmeal, 3 Tablespoons granulated sugar, 1 Tablespoon baking powder, ¼ teaspoon salt, and 2 Tablespoons of additional oil along with the rest of the ingredients for the cornbread topping.
Storage: Store leftovers in an airtight container, or covered with plastic wrap, in the refrigerator for up to 4 days. Reheat portions in the microwave, or cover the dish in foil and reheat it in the oven until piping hot.
Freezing: Either make the recipe until the baking step, let it cool completely, and cover it twice with plastic wrap and freeze it, or bake it and then freeze it. You can also freeze the meat mixture and assemble the pie with a fresh cornmeal topping if you prefer. Store your food in a freezer-safe container and it will last for up to 3 months. The meat mixture will keep for up to 6 months. Defrost in the refrigerator before baking it.
This recipe is on page 203 of my cookbook, House of Nash Eats Everyday!

Nutrition

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