Tamale Pie

This easy tamale pie features a zesty ground beef filling topped with a cheesy Jiffy cornbread crust, all baked in one cast iron skillet. It’s ready for the oven in about 15 minutes, making it one of those old-school comfort food dinners that’s as practical as it is delicious.

Before You Get Started

A few tips that make a real difference with this recipe:

• Drain the beef well before adding the sauce. Excess grease in the filling makes the cornbread topping greasy and can keep it from setting up properly. Take an extra minute to drain thoroughly.
• Seal the cornbread topping completely. Use a spatula to spread the batter all the way to the edges of the skillet. Any gaps let the filling bubble up through the top, which leads to soggy patches.
• Check doneness with a toothpick, not the clock. Ovens vary. Insert a toothpick into the center of the cornbread crust (it’s done when it comes out clean, with no wet batter clinging to it).

How to Make Tamale Pie

Tamale pie is an Americanized take on traditional tamales, trading the masa dough and corn husk for a skillet full of seasoned ground beef and a sweet, cheesy cornbread crust on top. 

The whole thing comes together in one pan, which means easy cleanup and dinner on the table in about 40 minutes.

Step 1: Cook the Beef Filling

Preheat the oven to 400°F. In a 10-inch oven-proof skillet, cook the ground beef and diced onion over medium-high heat, breaking up the meat as it cooks. After 5 to 7 minutes, the beef should be fully browned with no pink remaining. Drain off the excess grease thoroughly before moving on.

Stir in the enchilada sauce, drained Ro-Tel, chili powder, and salt. The filling should look saucy and well-coated. Remove the skillet from heat.

⇢ Use canned enchilada sauce, not a seasoning packet. Look for the liquid sauce in the Mexican foods aisle. Mild sauce keeps the spice level family-friendly; medium or hot will increase the heat. For a milder dish overall, swap the Ro-Tel for a regular can of petite diced tomatoes.

⇢ Want to bulk up the filling? Stir in a drained can of black beans or pinto beans, a handful of frozen corn, or chopped bell pepper along with the sauce. These add up to bigger portions without changing the prep time.

Step 2: Add the Cheese Layer

Sprinkle half of the shredded cheddar evenly over the beef mixture. This creates a melty layer between the filling and the cornbread, adding richness and helping the two layers bond as it bakes.

⇢ Cheese options. Sharp cheddar is the classic choice here, but Pepper Jack adds heat, Monterey Jack melts especially smoothly, and a Mexican cheese blend gives you a little of everything.

Step 3: Mix and Pour the Cornbread Topping

In a separate bowl, stir together the Jiffy corn muffin mix, milk, egg, and remaining shredded cheese until just combined. The batter will be fairly thick. 

Pour it over the beef filling in the skillet, then use a spatula to spread it in an even layer all the way to the edges. Sealing the edges completely keeps the filling from bubbling up through the crust during baking.

⇢ Want a spicier topping? Stir a tablespoon of chopped jalapeños or a small can of diced green chiles into the batter before pouring. For a full recipe version of this style, check out this Jiffy Mexican cornbread.

⇢ Prefer ground turkey? It works just as well as beef here. The filling will be leaner and milder in flavor, but the overall dish holds together the same way.

Step 4: Bake Until Golden

Bake for 22 to 24 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean. The crust will puff up as it bakes and firm up as it cools slightly. 

Let the skillet rest for 5 minutes before serving; this helps the filling set and makes it easier to scoop clean portions.

⇢ No cast iron skillet? An 8-inch or 9-inch square baking dish or a deep-dish pie plate both work. Cast iron gives slightly crispier edges and means one less dish to wash at the end. If you plan to freeze the pie before baking, a baking dish is the easier option.

Serving Suggestions

Tamale pie is hearty enough to stand on its own, so the sides can stay simple. A crisp salad or a scoop of rice is really all you need.

Garnish each serving with chopped fresh cilantro, a squeeze of lime, a dollop of sour cream, or a spoonful of homemade salsa for extra brightness. For a full spread, a few of these sides round things out nicely:

• A simple green salad with Dijon vinaigrette or crispy iceberg with buttermilk dressing
• Tortilla chips and guacamole
• Charleston red rice or seasoned black beans
• Ranch-style beans or refried beans

very easy to put together and tasty….thanks for the quick meal ideas!

– Sherri

Storage

Refrigerator: Leftovers keep well in an airtight container or tightly covered for 3 to 4 days. The cornbread topping stays tender and reheats nicely.

Reheating: Warm in a 325°F oven for about 20 minutes, or microwave individual portions for 1 to 2 minutes until heated through.

Freezer: Tamale pie freezes best before baking. After spreading the cornbread batter on top, place the unbaked skillet (or baking dish) in the freezer uncovered for one hour to let the topping firm up. Then wrap tightly with plastic wrap and a layer of foil and freeze for up to 3 months.

To bake from frozen: No need to thaw. Preheat the oven to 400°F and bake straight from the freezer for 60 minutes. If the top starts to brown before the center is fully set, tent loosely with foil.

Make-ahead: Cook the beef filling up to a day in advance and refrigerate. Add the cornbread topping just before baking.

Frequently Asked Questions

How do I prevent the cornbread topping from getting soggy?

Two things help most: draining the beef filling well before adding the sauce, and spreading the cornbread batter all the way to the edges of the skillet so the filling can’t bubble up through the crust. Both are covered in the tips section above, and they make a noticeable difference.

Can I use cornmeal instead of Jiffy mix?

You can, though the texture will be different. Jiffy mix is slightly sweet and produces a soft, tender crust. A from-scratch topping using self-rising cornmeal mix gives you a more traditional, less sweet result. If you’d like a tested scratch-made topping version, this ground beef casserole with cornbread has one.

Can I make this in a baking dish instead of a cast iron skillet?

Yes. An 8-inch or 9-inch square baking dish or a deep-dish pie plate both work well. Cast iron gives slightly crispier edges and means that you have one less dish to wash at the end!

What can I substitute for enchilada sauce?

Enchilada sauce is the liquid binder that holds the filling together and adds Tex-Mex flavor. In a pinch, taco sauce or your favorite salsa will work. Just note that the flavor will shift slightly depending on what you use, and look for the canned liquid sauce rather than a dry seasoning packet.

More Tex-Mex Casserole Dinners

• Mexican Lasagna
• Beef Enchilada Casserole
• Frito Pie
• Taco Pie
• Tex Mex Casserole
• Taco Pasta Casserole