Tamale Pie

This tamale pie is a hearty Tex-Mex casserole with layers of seasoned ground beef, enchilada sauce, corn, and green chilies, all topped with a golden Jiffy cornbread crust. It’s an easy meal that comes together in under an hour, making it perfect for busy nights. Serve it straight from the dish with your favorite toppings like sour cream, avocado, or salsa for extra flavor and texture.

Course Main Course

Cuisine American

Keyword Tamale Pie

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 417kcal

Author Cathy Pollak

Equipment

casserole dish 10.5x7.5 an 8x8 square also works or a 9x13 -see recipe notes. For making the tamale pie.
nonstick skillet For sautéing ingredients.
measuring cups and spoons For accurate measuring.
mixing bowls For putting together the cornbread mix.

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 the oven to 350°F.
Prepare the baking dish by misting it with cooking spray. (A 10.5 x 7.5-inch casserole dish (11x7) was used, but an 8 x 8-inch square pan works well too. A 9 x 13-inch pan will make the casserole thinner and require more cornbread mix to cover it. If using a 9 x 13, increase the ingredients by half and use 16 oz. of cornbread mix.)
cooking spray
Brown and crumble the ground beef in a large skillet over medium-high heat until fully cooked and no longer pink. Add the diced onion and cook for about 5 minutes, until softened.
1-1/2 lbs. ground beef (93% lean), 1 medium yellow onion, diced
Stir in the taco seasoning and water, cooking for one minute. Remove from heat and drain any excess grease if needed.
1 oz. taco seasoning, 3 tbsps. water
Add the corn, enchilada sauce, chiles, and ½ cup of shredded cheese to the meat mixture. Stir until combined, then spread it evenly in 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 the cornbread mix according to the package directions (uses milk and egg - do not bake), then spread it evenly over the meat mixture using 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, until bubbling and the cornbread is fully cooked (a toothpick inserted in the center should come out clean).
Slice and serve warm, topped with sliced green onions or any other toppings you like.
garnish: sliced green onions (optional)

Notes

Cornbread Mix: If using a 9x13 pan, use 2 boxes of cornbread mix and increase the other ingredients by half.

Enchilada sauce: Feel free to swap out store-bought for my homemade enchilada sauce recipe.

For optimal outcomes when making this tamale pie, I recommend referring 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.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition