Easy Tamale Pie
This Tamale Pie has been a staple in my kitchen for over 15 years, and it’s one of those dishes my family never gets tired of. As a mom of four, I know how important it is to have go-to recipes like this one, that don’t require a ton of effort but still feel like a home-cooked comfort meal.
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Our Favorite Tamale Pie
What makes this recipe truly special is how simple yet satisfying it is. Made with flavorful ground beef, melty cheese, and a golden, slightly sweet Jiffy cornbread topping, it’s the kind of meal that brings everyone to the table with excitement.
Not only is this an easy weeknight dinner, but it’s also one of those meals that works great for company. You can even customize it with toppings like sour cream, fresh cilantro, or diced avocado to make it extra special.
Tamale Pie Recipe Ingredients
- Lean Ground Beef: I used 93% lean beef in this easy recipe, but you can use whatever kind you prefer. If you love ground beef be sure to try this Doritos Casserole.
- Enchilada Sauce: Makes your whole tamale pie moist and full of smoky flavors. Use whatever your favorite enchilada sauce is- this is a great way to control the spice level! This homemade red enchilada sauce would work great.
- Black Beans: Be sure they are well drained and rinsed before adding to your tamale pie.
- Green Chiles: These mild green peppers will add color and a burst of flavor to your Jiffy Tamale Pie.
- Jiffy Corn Muffin Mix: By making the topping with Jiffy mix, you save tons of time without sacrificing taste. I also use it to top this Cowboy Casserole.
See recipe card for full information on ingredients and quantities.
How to Make Cornbread Tamale Pie
- 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 chilis, chili powder, cumin, garlic powder, salt and pepper.
- Remove the meat mixture from the heat and transfer to a 10″ baking dish {or keep in oven proof skillet}.
- Sprinkle the top of the ground beef mixture with shredded cheese.
- Combine box mix, creamed corn, egg, milk and sour cream to a bowl and mix.
- Spoon the cornbread mixture evenly over the cheese and beef mixture.
- Bake for 30-35 minutes or until the cornbread crust is golden brown. If desired, top with chopped cilantro and serve.
Tamale Pie Recipe Variations and Add-Ins
This is the best tamale pie recipe because of how customizable it is! You can add whatever simple ingredients your family loves to this easy weeknight dinner. Here are some suggestions to make your beef tamale casserole your own:
- Vegetables: Add diced bell peppers, onions, diced tomatoes or corn kernels
- Cheese: I used sharp cheddar cheese, but you can use Monterey Jack, pepper jack, or a Mexican blend.
- Spices: Customize the spice level with smoked paprika, cayenne pepper, or red pepper flakes.
- Protein: If you’d like, you can substitute the ground beef with leaner options like shredded chicken, ground turkey, ground chicken, or even add chorizo for a kick. I have also used shredded chicken for a wonderful chicken tamale pie.
- Toppings: Serve your Jiffy Pie with sour cream, sliced avocado, fresh cilantro, pickled jalapeños, black olives, or a squeeze of lime.
Tips For Making Tamale Pie
- Use lean ground beef to avoid having too much grease in the filling. Otherwise, be sure that you are draining it from the pan.
- Adjust the heat of your tamale pie by using a mild or hot enchilada sauce. This simple switch can easily change the spice level according to what you and your family like.
- Before starting to cook, make sure to drain and rinse the black beans thoroughly. This helps remove excess liquid and prevents the dish from becoming too salty.
- If you don’t have an ovenproof skillet, transfer the beef mixture to a prepared baking dish {9×13 will be perfect} or 10″ round baking dish before adding the topping and baking. It will take less time to bake because the cornbread will be thinner.
What To Serve With Tamale Pie
Tamale Pie goes with so many side dishes and desserts. My family loves adding a Fiesta Wedge Salad and Margarita Cheesecake Pie but Mexican Streen Corn and Churro Bars are also a great option. If you want to add a delicious drink too, try this Margarita recipe.
Storing Cornbread Tamale Pie
Store: To store leftovers of your Tamale Pie, allow it to cool to room temperature. Then, transfer any remaining portions to an airtight container or cover the skillet with plastic wrap. Store it in the refrigerator for up to 3-4 days. Make sure to refrigerate promptly to maintain freshness.
Freeze: For freezing, ensure the pie is cooled completely before wrapping it tightly in plastic wrap or aluminum foil. You can also transfer it to a freezer-safe, airtight container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating in the oven at 350 degrees until warmed through.
Recipe FAQs
If you don’t have an ovenproof skillet, transfer the beef mixture to a greased 9×13 pan or 10″ round baking dish before adding the topping. The bake time will change when you do this.
The cornbread topping’s texture may undergo a slight change after freezing, but the flavors will remain delicious.
Tailor the heat by choosing a mild or hot enchilada sauce and adjusting the amount of chili powder and other spices to suit your taste.
Do you love easy dinner recipes? Try these Amazing Recipe…
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Tamale Pie With Jiffy
Ingredients
Filling:
- 1 pound lean ground beef {I used 93/7}
- 10 ounces red enchilada sauce
- 15 ounces black beans {drained and rinsed}
- 4.5 ounces chopped green chilies
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheese {I used cheddar}
Topping
- 8.5 ounces Jiffy corn muffin mix
- 8.25 ounces creamed corn
- 1 large egg
- 2 Tablespoons milk
- ¼ cup sour cream
Instructions
- Preheat oven to 350 degrees.
Filling
- In a skillet, brown 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 transfer to a 10" baking dish {if you are using an ovenproof skillet, you can bake it in the skillet} and sprinkle top with shredded cheese.
Topping
- Combine box Jiffy cornbread mix, creamed corn, egg, 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.
Notes
- If you don’t have a heat proof skillet, transfer beef mixture to the bottom of a greased 9×13 pan, top and bake for 25-30 minutes.
