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Scooping a serving of Jiffy Tamale Pie.
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5 from 1 vote

Easy Jiffy Tamale Pie

A one pot meal filled with seasoned ground beef, enchilada sauce, green chilies and topped with corn bread.
Prep Time10 minutes
Cook Time35 minutes
0 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 526kcal

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 9x13 pan, top and bake for 25-30 minutes.

Nutrition

Serving: 1serving | Calories: 526kcal | Carbohydrates: 59g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 1344mg | Potassium: 667mg | Fiber: 11g | Sugar: 14g | Vitamin A: 802IU | Vitamin C: 5mg | Calcium: 211mg | Iron: 5mg