EASY TAMALE PIE

This easy tamale pie is made with taco seasoned ground beef, enchilada sauce and shredded cheese baked on top of a corn bread crust.

From the recipe collection of Tara Ippolito

This easy tamale pie recipe has been with me since the very beginning. It's one of the very first things that I shared online and it took off like crazy. I've been make this for years and every time that I post it, the comments remind me of just how many people have grown to love this, too. Its one of my personal favorites! The flavors just come together and compliment each other so well. I truly can get enough of this one.

This recipe is simple, comforting and ridiculously delicious. It hits every craving all at once with the slightly sweet cornbread,crich Tex-Mex beef and ooey, gooey cheese. Every bite has just the right amount of flavor and texture. Personally, I love to top this with a nice big scoop of sour cream. I truly can get enough of this! I hope you give it a try because I know you'll love it, too!

Instructions

Heres the steps you'll need to take to make this. You can get the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 400°

First, add the Jiffy corn muffin mix, egg, sour cream and creamed corn in a medium sized bowl and stir to combined. Add the mixture to a greased cast iron skillet and smooth it out so that its flat and even. Place it into the center rack of the oven for 20 minutes.

Note: If you don't have a cast iron skillet, you can make this in a 9 x 13" baking dish.

In a large skillet over medium high heat, heat the olive oil and add the bell pepper and onion. Lightly season with salt and pepper and saute for 5 minutes or until the vegetables are soft. Add the ground beef and cook it according to the directions on the back of the taco seasoning packets. (2 packets for the 2 pounds of beef).

Pro Tip: Be sure to drain the beef really well to avoid getting the corn bread too soggy.

Once the corn bread is done, poke holes all over the surface of the using a fork. Evenly pour the enchilada sauce and ground beef mixture on top. Top it with the shredde cheeses and bake it, covered, in the center rack of the oven for 20 minutes.

Note: If you like a more golden, slightly crispier cheese, bake it uncovered.

Pro Tip: shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Let it rest for 5-10 minutes, add toppings and enjoy!

Pro Tip: Let the dish rest to let it firm up and settle so it holds its shape when being served.

What Can I Serve This With?

This recipe really is a meal in itself. So, you can keep the sides simple. A nice, big side salad would do the trick and cut the richness of the meal perfectly.

Can I Put The Corn Muffin Mix On Top Instead Of On The Bottom?

Yes, absolutely! Many recipes make the meat mixture first then spread the corn muffin mix on top and bake until golden. This creates more of a crust. Putting the corn muffin mix on the bottom give the dish more structure and creates sturdier portions.

Can I Make This Spicy?

Yes, you absolutely can make this dish spicy. Use a Hot and Spicy Taco seasoning packet, add a can of green chilis and use shredded pepper jack cheese.

What Toppings Are Best For This?

Toppings are totally customizable. So, feel free to choose your favorite. Anything from diced tomatoes, sour cream, cilantro, diced red onion, jalapeños or anything you can think of.

Storage

Let the tamale pie cool completely and place it into an air tight storage container. It will last in the refrigerator for up to 3 days. This recipe freezes well, too. Just place it into a freezer safe air tight container and will last in the freezer for up to 3 months.

Other Easy Tex Mex Recipes

If you like super easy to make Tex Mex recipes like this one, you have to try these White Chicken Enchiladas, Street Corn Enchiladas and Taco Mac And Cheese.