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Tamale Pie


Here is another great dinner idea.  I don’t know about you but I have a love-hate relationship with dinner.  Of course I love it because…FOOD but I kind of hate it because I have to come up with what to make…EVERY.SINGLE.DAY!  I go through phases of good ideas, followed by weeks of struggling to even get it on the table.  I think that people have the impression that because my life revolves around food {culinary teacher, food blogger and baker}…that I am always making 5 course, gourmet meals.  Nothing could be further from the truth!  Someone asked me once, “if you could hire one person to help at your house, what would you choose?  A housekeeper, chef or landscaper?”  I would choose a chef, ALL.DAY.LONG!  I might not want them to cook for me every night but a couple days a week would be fabulous!

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For me to come back to a recipe and make it again I need it to be simple.  Most nights I have a limited window of time for dinner and so anything that requires too much cooking..just won’t work.  This recipe does take about 30-35 minutes in the oven but only about 10 minutes to pull together.  I am using a box of JIF corn bread mix for the topping and “doctored” it up.  I like to use a small can of creamed corn in place of the egg {because of my allergy} and it works great, plus adds that extra texture that I am looking for.

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Tamale Pie

A one pot meal filled with seasoned ground beef, enchilada sauce, green chilies and topped with corn bread.
Course: Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
5 from 1 vote
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  • 1 lb ground beef {I used 93/7}
  • 1 10 oz. can medium red enchilada sauce
  • 1 can black beans {drained and rinsed}
  • 1 4.5 oz. can chopped green chilies
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1.5 cups shredded cheese {I used cheddar}


  • 1 8.5 oz. box corn muffin mix
  • 1 8.25 oz. can creamed corn
  • 2 tbsp milk
  • 1/4 cup sour cream
  • chopped cilantro for garnish


  • Preheat oven to 350 degrees.
  • Filling:  In a 10" ovenproof skillet, cook ground beef over medium high heat until it is cooked through and drain off any excess grease.  Stir in enchilada sauce, black beans, green chilies, chili powder, cumin, garlic powder, salt and pepper.  Remove from heat and sprinkle top with shredded cheese.
  • Topping:  Combine box mix, creamed corn, milk and sour cream to a bowl and mix.  Spoon batter evenly over beef mixture.
  • Bake for 30-35 minutes or until the topping is golden brown.  If desired, top with chopped cilantro and serve.


  • ┬áIf you don't have a heat proof skillet, transfer beef mixture to the bottom of a greased 9x13 pan, top and bake for 25-30 minutes.
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