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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



  • 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


  1. Preheat oven to 350 degrees.

  2. 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.

  3. Topping:  Combine box mix, creamed corn, milk and sour cream to a bowl and mix.  Spoon batter evenly over beef mixture.

  4. Bake for 30-35 minutes or until the topping is golden brown.  If desired, top with chopped cilantro and serve.

Recipe Notes

  • ┬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.