Tamale Pie is one of those things where you look at it and go? Really? That’s not a tamale.
But, call it whatever you want, Tamale Pie is such comfort food and really hits the spot on a cold night.
To make tamale pie, you can go the simple way, and grab a pack of taco seasoning and brown some ground beef. Similar to making weeknight tacos.
But to add a little twist, add some beans, corn and a little enchilada sauce and your meat mix is ready to go.
To get that masa feel without blowing up the kitchen, we’ll use some jiffy cornbread mix and baked it in a skillet for about 15 minutes.
I’ve seen this done on top of tamale pies, but for simplicity sake I recommend baking the cornbread at the bottom of the skillet.
Spreading raw cornbread mix over the meat mixture can be somewhat of a disaster.
I love how “homey” this feels. Very comfort food, and loads of flavor. I get a chili and cornbread vibe with a Mexican twist to it that is just amazing.
And I mean, Who can turn down a heaping amount of melted cheese on top?!
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8 people
Ground beef beans and fire roasted corn with a taco seasoning and enchilada sauce, baked on top of cornbread and loaded with cheese. Weeknight comfort food!
- 2 tbsp chili powder
- 2 tsp salt
- 1 1/2 tsp smoked paprika
- 1 tsp pepper
- 1 tsp oregano
- 1/2 tsp granulated onion
- 1/2 tsp granulated garlic
- 1 tbsp cumin
- 1 lb ground beef
- 10 oz enchilada sauce
- 8 oz pinto beans canned, drained
- 8 oz fire roasted corn canned, drained
- 1 box corn bread mix
- 1 egg
- 1/3 cup water
- 1 pack taco seasoning optional if you want to use instead of making a seasoning
- 8 oz shredded cheddar more to taste
In a pan, brown and drain ground beef over medium heat. Stir in taco seasoning, beans, corn and enchilada sauce; Set aside.
In a bowl, stir together cornbread mix, egg and water until evenly combined. Pour into a greased skillet and bake at 400F for 15 minutes. When done, reduce oven heat to 350F
In the skillet with cornbread, pour meat mixture on top. Add cheese and place in the oven. Bake for about 20 minutes until cheese is nice and melted and bubbling.
Garnish with cilantro and serve. Enjoy!
You can make the meat mixture ahead of time and store in the refrigerator.
If you do this, I’d recommend warming it up over low heat while the cornbread is baking so that its easy to work with when pouring over the cornbread!
Calories: 488kcal | Carbohydrates: 40g | Protein: 24g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 1791mg | Potassium: 440mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1782IU | Vitamin C: 3mg | Calcium: 263mg | Iron: 4mg