Easy Cheesy Tamale Pie

My boyfriend and I have had his parents staying with us at our house this week, so with that, comes the need to make bigger meals to accommodate more people. I was wracking my brain for bigger portioned meals from my usual arsenal of recipes when a tamale pie I made several years ago came to mind. I checked out the recipe and we actually had quite a few of the ingredients already on hand, so that’s what I decided to go with.

To sum up the recipe, you first create a tamale “crust” bottom, brown up some ground meat, and then top it all with lots of cheese and bake it until it’s nice and melty. You then top all of it with your favorite taco toppings. We used homemade pico, sliced avocado, and sour cream.

Print Recipe
Tamale Pie
A simple delicious tamale pie casserole
Course Main Dish
Cuisine Mexican
Prep Time 25 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Cornbread Bottom
Meat Mixture
Other Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 25 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Cornbread Bottom
Meat Mixture
Other Ingredients
Instructions
  1. 1. Preheat oven to 400 degrees F. 2. Whisk together Jiffy Corn Muffin Mix, milk, and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes. 3. While cornbread is baking, combine ground meat with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside. 4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes. 5. Let cool for 10-15 minutes before serving with desired toppings.

This recipe was adapted from 2 teaspoons easy tamale pie. I actually doubled the amount of meat mixture and spices that go with it in my recipe above because my boyfriend and his dad are BIG meat eaters. If I would have been making it for just the two of us, I would have made it with the normal amount of meat. It turned out great with the standard amount of cornbread bottom and cheese with the doubled meat!

If you give it a try let me know how you liked my version of the cheesy tamale pie! It’s very similar to my lightened up Organic Dorito Casserole recipe I made for the first time last month.

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