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Tamale Pie Recipe

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★★★★★

4.5 from 112 reviews

This Tamale Pie combines a savory ground beef filling seasoned with chili powder and cumin with a fluffy cornbread topping made from corn muffin mix, creamed corn, and sour cream. Baked to golden perfection and topped with melted cheddar and Monterey Jack cheeses, it’s a comforting, crowd-pleasing dish perfect for a family dinner.

Ingredients

Scale

Cornbread Topping

  • 1 large egg
  • 1 box corn muffin mix
  • 1/2 cup canned creamed corn
  • 1/2 cup sour cream

Beef Filling

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, finely chopped
  • 1 pound ground beef
  • 1/3 cup red enchilada sauce

Toppings

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Chopped fresh cilantro, for serving
  • Cooking spray (for greasing skillet)

Instructions

  1. Preheat Oven and Prepare Cornbread: Preheat your oven to 400°F (200°C) and grease a large ovenproof skillet with cooking spray. In a large bowl, whisk together the egg, corn muffin mix, creamed corn, and sour cream until well combined. Transfer this mixture evenly into the prepared skillet.
  2. Bake Cornbread: Bake the cornbread topping in the oven until it turns golden brown, approximately 20 minutes. Once done, remove from the oven and allow it to cool slightly.
  3. Cook Beef Mixture: While the cornbread bakes, heat the olive oil in a large skillet over medium heat. Add the chopped onion along with the chili powder and cumin. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the onion softens, about 7 minutes. Add the minced garlic and cook for an additional minute until fragrant. Then, add the ground beef, breaking it up with a wooden spoon, and cook until it is fully browned and no longer pink, about 6 minutes.
  4. Assemble the Pie: Using a fork, poke holes over the entire surface of the cornbread to allow flavors to seep in. Pour the red enchilada sauce evenly over the cornbread. Next, spread the cooked beef mixture on top, then sprinkle evenly with shredded cheddar and Monterey Jack cheeses.
  5. Bake Pie Covered: Cover the skillet loosely with aluminum foil and bake the tamale pie for about 20 minutes, or until the cheese has melted thoroughly.
  6. Broil for Golden Cheese and Serve: Switch your oven to broil. Remove the foil and broil the tamale pie closely watching it, until the cheese on top is bubbly and golden brown, about 5 minutes. Finally, sprinkle with chopped fresh cilantro before serving.

Notes

  • Using an ovenproof skillet allows for easier assembly and baking.
  • Feel free to substitute ground turkey for a leaner option.
  • Adjust the chili powder and cumin quantities to tailor the spice level to your preference.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • For a vegetarian option, replace ground beef with cooked lentils or textured vegetable protein.

Keywords: tamale pie, ground beef recipe, cornbread topping, Mexican comfort food, easy dinner, enchilada sauce, cheddar cheese, Monterey Jack cheese

Find it online: https://thefoodrecipe.com/tamale-pie-recipe/