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4.9 from 39 votes

Easy Tamale Pie

Your family will fall in love with this simple dinner recipe! Easy beef tamale pie is a Mexican-inspired casserole recipe with ground beef, beans, and veggies with a cheesy cornbread baked on top. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 533 kcal
Course: Main Course
Cuisine: American

Ingredients

For the filling:
  • 2 pounds lean ground beef
  • 2 cups diced poblano peppers (3 peppers)
  • ½ cup chopped onion
  • 1 teaspoon minced garlic 
  • 2 cans diced tomatoes and jalapenos (10 ounces each) (Rotel brand)
  • 15 oucnes black beans (drained and rinsed)
  • 1 tablespoon taco seasoning
  • 1 teaspoon salt
  • 15.25 ounces whole kernel corn (drained)
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded sharp cheddar cheese
For the cornbread:
  • 2 boxes dry corn muffin mix 8.5 ounces each
  • 2 large eggs
  • ⅔ cup 2% milk
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded sharp cheddar cheese
Toppings:
  • sour cream
  • Pico de Gallo

Instructions

Make the filling:
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan with nonstick cooking spray or grease with butter.
  2. Place the ground beef in a skillet over medium high heat. Add the peppers and onion. Stir and crumble to brown the meat. Drain off any fat. 2 pounds lean ground beef, 2 cups diced poblano peppers, ½ cup chopped onion
  3. Add the garlic, tomatoes, black beans, taco seasoning and salt. Mix well and heat through. 1 teaspoon minced garlic, 2 cans diced tomatoes and jalapenos (10 ounces each), 15 oucnes black beans, 1 tablespoon taco seasoning, 1 teaspoon salt
  4. Spread the corn in the bottom of the prepared pan. Spread the beef mixture overtop the corn. Sprinkle 1 cup each of cheddar and monterey jack cheeses overtop the beef. 15.25 ounces whole kernel corn, 1 cup shredded monterey jack cheese, 1 cup shredded sharp cheddar cheese
Make the cornbread:
  1. In a large bowl, combine the dry muffin mix, eggs and milk. Mix well. 2 boxes dry corn muffin mix, 2 large eggs, ⅔ cup 2% milk
  2. Fold in the other cup each of cheddar and monterey jack cheeses. 1 cup shredded monterey jack cheese, 1 cup shredded sharp cheddar cheese
  3. Dollop the cornbread mix on top of the casserole. Spread the cornbread batter over the top, keeping within ½” of the edge of the glass pan. Bake the casserole for 40 minutes.
  4. Serve with fresh cilantro, sour cream and pico de gallo if desired.

Notes

  • Store any leftovers in an airtight container in the refrigerator.
  • Store any leftovers in an airtight container in the refrigerator.
  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition Information

Calories 533kcal (27%) Carbohydrates 33g (11%) Protein 35g (70%) Fat 29g (45%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 141mg (47%) Sodium 956mg (40%) Potassium 630mg (18%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 724IU (14%) Vitamin C 31mg (34%) Calcium 405mg (41%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 533

% Daily Value*

Calories 533kcal 27%
Carbohydrates 33g 11%
Protein 35g 70%
Fat 29g 45%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 141mg 47%
Sodium 956mg 40%
Potassium 630mg 13%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 724IU 14%
Vitamin C 31mg 34%
Calcium 405mg 41%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.