Tamale Pie
Beef tamale pie made with lots of cheese, enchilada sauce, ground beef and an irresistible cornbread crust, is one of my favorite comfort casserole recipes! This easy dinner idea turns a handful of humble ingredients into a really special meal.
Servings 8 servings
Calories 417kcal
Equipment
- casserole dish 10.5x7.5 an 8x8 square also works
Ingredients
- cooking spray
- 1-1/2 lbs. ground beef (93% lean)
- 1 medium yellow onion, diced
- 1 oz. taco seasoning
- 3 tbsps. water
- 1 (15 oz.) can yellow corn drained
- 1 (15 oz.) can red enchilada sauce
- 1 (4 oz.) can diced green chiles mild or medium heat
- 1-1/2 cups shredded Mexican cheese, divided
- 1 (8.5 oz.) box cornbread mix, such as JIFFY (include whatever is required to make cornbread according to package directions, such as an egg and milk))
- garnish: sliced green onions (optional)
Instructions
- Preheat oven to 350 degrees F.
- Prepare baking dish by misting with cooking spray. (Dish used was an 10.5 x 7.5 casserole dish, but an 8 x 8 square will also work well. A 9 x 13 pan will make the casserole thinner and require more cornbread mix to cover the whole casserole. If you choose to make it in a 9 x 13, increase the ingredients by half, but use 16 oz. of cornbread mix,)cooking spray
- Brown and crumble ground beef in a large skillet over medium-high heat until cooked through and no longer pink. Add diced onion and cook until softened, about 5 minutes.1-1/2 lbs. ground beef (93% lean), 1 medium yellow onion, diced
- Add taco seasoning and water and cook for one minute. Remove from heat. Drain any excess grease if you have any.1 oz. taco seasoning, 3 tbsps. water
- Add corn, enchilada sauce, chiles and 1/2 cup shredded cheese to the meat mixture. Stir until combined. Spread meat mixture on the bottom of the baking dish.1 (15 oz.) can yellow corn, 1 (15 oz.) can red enchilada sauce, 1 (4 oz.) can diced green chiles, 1-1/2 cups shredded Mexican cheese, divided
- Prepare cornbread mix according to package directions (do not bake) and spread evenly over the top of the meat mixture with a large spoon or flat spatula.1 (8.5 oz.) box cornbread mix, such as JIFFY
- Sprinkle the remaining cheese over the top of the cornbread mixture.
- Bake for 30-40 minutes, or until bubbling and the cornbread is fully cooked through (comes out clean with a toothpick in the center).
- Slice and serve warm with sliced green onions or any other toppings you prefer.garnish: sliced green onions (optional)
Notes
Enchilada sauce: Feel free to swap out store-bought for my homemade enchilada sauce recipe.
How to Store and Reheat: To store the tamale pie, keep it covered in its baking dish and refrigerate it for several days. When reheating, loosely cover the pie with foil and warm it in a 350°F oven until it's heated through. The precise timing for reheating will depend on the amount of pie being reheated and the starting temperature.
For optimal outcomes when preparing this cornbread tamale pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Serving: 246g | Calories: 417kcal | Carbohydrates: 35.4g | Protein: 29.3g | Fat: 18.1g | Saturated Fat: 8.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.9g | Trans Fat: 0.2g | Cholesterol: 88.1mg | Sodium: 601mg | Potassium: 425.7mg | Fiber: 2.4g | Sugar: 10.2g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 237mg | Iron: 3.8mg