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Square overhead shot of an easy tamale pie recipe in a cast iron skillet.
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5 from 7 votes

Tamale Pie

This easy tamale pie features a zesty ground beef filling topped with a cheesy Jiffy cornbread crust, all baked in one skillet. It's a classic comfort food casserole the whole family will love and ready for the oven in about 15 minutes.
Course Dinner
Cuisine American, Mexican
Keyword old school tamale pie, original tamale pie recipe, tamale pie, tamale pie recipe, tamale pie recipe easy, tamale pie recipe jiffy, tamale pie with cornbread topping
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 people
Calories 516.5kcal
Author Blair Lonergan

Equipment

  • 10-inch oven-proof skillet (or 2 quart baking dish)

Ingredients

  • 1 lb. ground beef
  • 1 cup diced onion
  • ½ cup enchilada sauce
  • 1 (10 oz) can diced tomatoes and green chilies, drained (such as Ro-Tel brand)
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 ½ cups grated cheddar cheese, divided
  • 1 (8.5 oz) box Jiffy corn muffin mix
  • ½ cup milk
  • 1 large egg

Instructions

  • Preheat oven to 400°F. In a 10-inch oven-proof skillet, cook the beef and onion over medium-high heat until no longer pink, about 5 to 7 minutes. Drain off excess grease.
    Browning ground beef in a cast iron skillet.
  • Stir in the enchilada sauce, drained diced tomatoes and green chilies, chili powder, and salt. Remove from heat.
    Adding the tomatoes and other ingredients to the ground beef mixture.
  • Sprinkle half of the shredded cheese over the top.
    Sprinkling cheese on top of tamale pie.
  • In a separate bowl, stir together the corn muffin mix, milk, egg, and remaining cheese until just combined.
    Process shot showing how to mix the Jiffy cornbread batter for the topping.
  • Pour over the beef filling. Use a spatula to spread the batter in an even layer all the way to the edges of the skillet.
    Jiffy cornbread batter spread on top of a tamale pie.
  • Bake for 22 to 24 minutes, or until the cornbread is golden brown and a toothpick inserted in the center of the crust comes out clean. Let rest for 5 minutes before serving.
    Horizontal overhead shot of a baked tamale pie.

Video

Notes

  • Skillet or baking dish: No cast iron skillet? Use an 8-inch or 9-inch square baking dish or a deep-dish pie plate. Cast iron gives slightly crispier edges and has the added benefit of one less pan to wash at the end.
  • Enchilada sauce: Use the canned liquid enchilada sauce, not a dry seasoning packet. Mild sauce keeps the spice level manageable; medium or hot will increase the heat.
  • Spice level: For a milder dish, swap the Ro-Tel for a regular can of petite diced tomatoes and use a mild enchilada sauce. For more heat, add a pinch of cayenne to the filling or stir chopped jalapeños into the cornbread batter.
  • Cornbread topping tips: Drain the beef well before adding the sauce, and spread the batter all the way to the edges of the skillet. Both steps help prevent a soggy crust. Check doneness with a toothpick inserted in the center; it should come out clean.
  • Protein swaps: Ground turkey, ground pork, ground chicken, or sausage all work in place of beef. Ground turkey gives a leaner, milder result; ground pork adds a bit more richness.
  • Storage: Refrigerate leftovers for up to 3 to 4 days. Reheat in a 325°F oven for about 20 minutes, or microwave individual portions for 1 to 2 minutes.
  • Freezing: Freeze before baking for the best result. Add the cornbread topping, then freeze uncovered for 1 hour to firm up. Wrap tightly and freeze for up to 3 months. Bake from frozen at 400°F for 60 minutes; tent with foil if the top browns too quickly.

Nutrition

Serving: 1/6 of the pie | Calories: 516.5kcal | Carbohydrates: 33.6g | Protein: 23.6g | Fat: 30.1g | Saturated Fat: 14.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 9.7g | Cholesterol: 91.6mg | Sodium: 914.9mg | Potassium: 422.6mg | Fiber: 2.8g | Sugar: 9.3g