Tamale Pie
This tamale pie recipe takes everything you love about tamales—the smoky chili spice, the tender cornbread, the melty cheese—and turns it into one easy skillet dinner. No corn husks, no folding, no standing over a steamer for hours. Just a rich beef and chili filling baked under a golden, slightly sweet cornbread crust. It's the kind of dinner that gets requested on repeat, and it comes together in about an hour from start to finish.
Ingredients
Instructions
Preheat the oven to 400°F. Heat a 12-inch cast iron skillet over medium-high heat.
Add ground beef to the hot skillet and cook for 5-7 minutes, breaking it apart until no longer pink. Add onion and garlic during the last 3 minutes. Drain excess grease.
Stir in chili powder, cumin, oregano, and smoked paprika. Add enchilada sauce, diced tomatoes, green chilies, corn, and olives. Season with salt and pepper.
Reduce heat to medium-low and simmer uncovered for about 8 minutes until slightly thickened. Remove from heat and sprinkle cheddar cheese over the filling.
In a large bowl, combine corn muffin mix, eggs, sour cream, and creamed corn. Stir until just combined, then fold in Monterey Jack cheese.
Pour cornbread batter evenly over the filling in the skillet, spreading to the edges. Do not stir layers.
Bake for 22-25 minutes until topping is golden and a toothpick comes out clean. Tent with foil if browning too quickly.
Rest for 10 minutes before slicing. Garnish with cilantro and jalapeno. Serve warm.
Nutrition
- Serving Size
- 1 serving
- Calories
- 430 kcal
- Fat Content
- 23 g
- Saturated Fat Content
- 10 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 85 mg
- Sodium Content
- 810 mg
- Carbohydrate Content
- 35 g
- Fiber Content
- 3 g
- Sugar Content
- 12 g
- Protein Content
- 22 g
- Unsaturated Fat Content
- 10 g
