Tamale Pie – Looking for a hearty, family-friendly meal? That combines classic Tex-Mex flavors? This Tamale Pie Recipe. Is the perfect choice! It’s a delicious mix of seasoned ground beef. Tangy enchilada sauce. And cheesy goodness. All topped with a soft, cornbread-like crust. In just over an hour. You’ll have a warm. And satisfying dinner. On the table. Perfect for weeknights. Or casual gatherings. It’s a hit. With both kids and adults.
The first time I made this Tamale Pie. I was experimenting with different ways. To serve my family’s favorite Tex-Mex flavors. My husband and kids. Are huge fans of tacos. But I wanted something. A bit heartier for dinner. As soon as I pulled this casserole out of the oven. The smell alone. Had everyone rushing. To the table. The cheesy, cornbread-topped beef pie. Quickly became a new family favorite. Now, whenever I make it. They know it’s going to be a good night.
What makes this Tamale Pie truly stands out?
This Tamale Pie stands out. With its rich layers of seasoned beef, and gooey cheddar cheese. And a fluffy cornbread topping. That’s mixed with a bit of sour cream. For added moisture. The blend of textures. And bold flavors. Make it a comforting dish. That feels like a mix. Between a casserole. And a taco. Best of all. It’s incredibly easy to prepare. Making it perfect. For busy weeknights.
What You Need To Make This Tamale Pie Recipe?
Lean Ground Beef: I like to use lean ground beef. To keep the pie. From becoming too greasy. You can also swap it for ground turkey or chicken. If you prefer a lighter version.
Onion: A staple in most savory dishes. The onion adds a sweet. And slightly tangy flavor as it cooks down. Blending perfectly with the beef.
Bell Pepper: Whether green or red, bell peppers. Give the dish a touch of color and crunch. Red peppers are sweeter. While green ones have a bit of bite.
Garlic: Minced garlic adds that punch of savory depth. Infusing the entire dish. With rich flavor.
Taco Seasoning: The hero of the spice blend! You can use store-bought. But I love making my own. To control the salt and heat levels.
Enchilada Sauce: This sauce ties everything together. With its tangy, slightly spicy flavor. It’s like the glue. That brings the pie layers into harmony.
Shredded Cheddar Cheese: Cheddar adds that gooey, melty goodness. That everyone loves in comfort food. I prefer sharp cheddar. For a stronger flavor.
For the topping:
Corn Muffin Mix: The easy way. To create that signature cornbread topping! It bakes up light and fluffy. With just a hint of sweetness. That balances the savory filling.
Sour Cream: This makes the cornbread topping incredibly moist. With a little tang for extra flavor.
Corn Kernels: They add pops of sweetness and texture. Giving the topping a bit of bite. That contrasts nicely. With the soft cornbread.
Milk: Helps to bind the corn muffin mix. And keeps everything creamy.
Egg: Adds structure to the cornbread. Making it rise. And fluff up perfectly. In the oven.
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Cilantro: A fresh, bright garnish. That not only looks great. But adds a nice zing to the dish.
Steps To Make Tamale Pie:
Step 1: Prepare Oven and Beef Mixture: Preheat your oven to 350ºF. In a large ovenproof skillet (about 10″). Cook the ground beef. With onion, bell pepper, and garlic. Over medium heat. Until the beef is browned. And the vegetables are tender. Drain any excess fat.
Step 2: Season Beef: Add the taco seasoning. And ¼ cup of water. To the beef mixture. Stirring to combine. Simmer until the water evaporates. Then mix in. The enchilada sauce. Sprinkle 1 ½ cups. Of shredded cheddar cheese. Over the beef mixture.
Step 3: Mix the Cornbread Topping: In a separate bowl. Combine the corn muffin mix and sour cream. Corn kernels, milk, and egg. Stir until just combined. Being careful. Not to overmix.
Step 4: Assemble the Pie: Spread the cornbread mixture. Evenly over the beef mixture. In the skillet. Top with the remaining. ½ cup of shredded cheddar cheese.
Step 5: Bake: Transfer the skillet. To the preheated oven. And bake for 35-40 minutes. Or until the top is golden. And the cheese is bubbly.
Step 6: Serve: Remove from the oven. And let it rest. For a few minutes. Garnish with freshly chopped cilantro if desired. And serve!
Tip:
For an extra flavorful Tamale Pie. Try mixing in a few diced jalapeños. Or green chiles. Into the beef mixture. For a spicy kick. You can also swap out the cheddar cheese. For a blend of Mexican cheeses. For a creamier, more authentic taste. To make sure your cornbread topping. Stays light and fluffy. Don’t overmix the batter—just stir. Until it’s barely combined. Finally, let the pie rest. For 5 minutes after baking. To let the flavors settle. And make serving easier. Trust me. It’s worth the wait!
Frequently Asked Questions:
Can I make this Tamale Pie ahead of time?
Yes! You can assemble the pie. Up to a day in advance. Just cover it tightly. And store in the fridge. Until you’re ready to bake. You may need to add. A few extra minutes. To the baking time. If it’s cold from the fridge.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option. And works great in this recipe. Just be sure to season it well. To keep it flavorful.
What can I serve with this Tamale Pie?
This dish is hearty on its own. But you can serve it. With a side of guacamole, chips, and salsa. Or a simple green salad. For a complete meal.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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Tamale Pie Recipe
Ingredients
- 1 lb lean ground beef
- 1 onion finely chopped
- 1 bell pepper diced (use either green or red)
- 2 garlic cloves minced
- 2 tbsp taco seasoning
- 1/4 c water
- 3/4 c enchilada sauce
- 2 c shredded cheddar cheese divided
For the topping:
- 1 box 8.5 oz corn muffin mix
- 1/2 c sour cream
- 1/2 c corn kernels canned, fresh, or frozen
- 1/3 c milk
- 1 egg
- Fresh cilantro chopped for garnish
Instructions
- Preheat your oven to 350ºF.
- In a 10-inch oven-safe skillet. Cook the ground beef. With the onion, bell pepper, and garlic. Over medium heat. Until the beef is browned. And fully cooked through. Drain any excess fat.
- Stir in the taco seasoning. And 1/4 cup of water. Letting it simmer. Until the liquid has evaporated. Mix in the enchilada sauce. Scatter 1 1/2 cups of shredded cheese. Over the top.
- In a separate bowl. Combine the corn muffin mix and sour cream. Corn, milk, and egg. Spread this mixture evenly. Over the beef mixture.
- Sprinkle the remaining cheese on top. And bake for 35-40 minutes. Or until the top is golden. And cooked through.
- Garnish with fresh cilantro. And serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
