Tamale Pie is the easy and delicious dinner you didn’t know your menu was missing! It’s made of simple ingredients and comes together in a flash. The picky palates at my table give it 2 thumbs up.
We eat something Mexican-inspired probably 4 nights a week. I mean, that’s using a very generous definition of “Mexican inspired.” Quesadillas fall under that umbrella, right?
There is some salsa/meat/cheese combination on our table quite often. It’s what I like!
We are currently staying at my parent’s house for a bit. To offset how messy and loud we are, I have been trying to cook dinner. Even after 10 years of regularly cooking, my dad still seems genuinely surprised when I make something and he likes it. This Tamale Pie earned 2 raised eyebrows and a pleasantly surprised, “Hey, this is good!” I live for such high praise!
This Tamale Pie is a dinner dream come true. It’s easy, fast, made of simple ingredients I always have on hand, and so very delicious. The cornbread layer is sweet and crumbly, and compliments the savory meat mixture perfectly.
I love to top mine with sour cream, avocado and salsa. The leftovers also reheat great, if you even have any.
She’s not a looker… but she’s worthy of a spot on your menu! If you love Mexican flavors and ultra easy recipes, I have a feeling you’re going to love this.
Tamale Pie
Ingredients
- 1 box corn muffin mix such as JIFFY
- 1 large egg
- 1/2 c. sour cream
- 1 14 oz can creamed corn
- 1 tbsp. extra-virgin olive oil
- 1 onion chopped
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 lb. ground beef
- 1 can black beans rinsed and drained
- 1 can corn drained
- 1 14 oz can red enchilada sauce
- 2 c shredded cheese Colby Jack, Cheddar, Monterey Jack, Pepperjack, or any combination
Instructions
- Preheat oven to 400°. Grease a 9x13 pan with cooking spray
- In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Pour into prepared pan and bake for 20 minutes.
- Meanwhile, in a large skillet over medium heat, heat oil. Add seasonings and cook until soft, 5 minutes. Add ground beef and cook, breaking up the meat, until no longer pink. Add black beans, corn, and enchilada sauce.
- Pour over cooked cornbread. Top with cheese.
- Cover with foil and bake until cheese is melted, about 20 minutes. Remove foil and cook until cheese turns golden, about 5 minutes.
Ok great, I’ll have to try those brands! The one I got was kinda spicy for some of my kids even though it said mild. That may have been part of the reason a couple of them didnt like it much. I loved the cornbread part especially. I added a can of drained green chilies in the batter.
I made this a couple nights ago. I personally thought it was pretty yummy, plus fairly quick and easy, although I wish I knew of a good brand of red enchilada sauce bc I’ve never found a great one. Which do you use Amy? The rest of my family was mixed between about half thinking it was fine but not amazing, and a couple of them not really liking it but I guess thatll happen with 5 kids to please! I will make it again though, occasionally🙂
I’m sorry it wasn’t a hit with the whole family! We all liked it, but I like everything Mexican themed haha! I like the Hatch brand of red enchilada sauce, and the La Victoria brand!