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Skillet Tamale Pie

This easy Skillet Tamale Pie Recipe is warm and comforting and super easy. And it’s a bonus that it’s all made in one skillet!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 530 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Filling
  • 1 1/2 lbs ground beef
  • 1/2 cup chopped onion
  • 2 teaspoons taco seasoning
  • 1 teaspoon garlic powder
  • 1 (10 oz) can mild enchilada sauce
Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons taco seasoning
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • 1 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese for topping
  • Desired toppings jalapeños, avocados, tomatoes, cilantro, sour cream, etc.

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF.
  2. Place an oven-safe skillet over medium heat*. Add the ground beef and start to brown, breaking it up as it cooks. When it is almost cooked through, add the onions, taco seasoning and garlic powder and continue to cook until the beef is completely browned and cooked. Pour in the enchilada sauce, the reduce the heat to a simmer. Simmer until slightly thickened, about 10 minutes.
  3. While the beef simmers, prepare the cornbread topping. In a large bowl, stir together the flour, cornmeal, taco seasoning, baking powder and salt. Make a well in the center and add the egg and lightly beat it with a fork to break it up. Add the buttermilk, sour cream, melted butter and honey and stir just until combined. Stir in 1 cup of the cheese.
  4. When the beef is finished, sprinkle the remaining 1 cup of cheese over the top. Dollop the cornbread topping over the top, then gently spread into an even layer.
  5. Bake the pie in the oven until the topping is set, 20-25 minutes.
  6. Let the tamale pie sit for about 10 minutes before cutting into wedges to serve. Top with desired toppings.

Notes

  • *I originally used a 12-inch skillet, but found that I liked a 10-inch skillet much better. While it still works in a 12-inch skillet, the layers were a bit too thin for me.
  • Nutrition counts do not include any toppings.
  • Nutrition counts do not include any toppings.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Calories 530kcal (27%) Carbohydrates 25g (8%) Protein 37g (74%) Fat 32g (49%) Saturated Fat 17g (85%) Polyunsaturated Fat 3g Trans Fat 0g Cholesterol 159mg (53%) Sodium 918mg (38%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 530

% Daily Value*

Calories 530kcal 27%
Carbohydrates 25g 8%
Protein 37g 74%
Fat 32g 49%
Saturated Fat 17g 85%
Polyunsaturated Fat 3g 18%
Trans Fat 0g 0%
Cholesterol 159mg 53%
Sodium 918mg 38%
Fiber 2g 8%
Sugar 6g 12%

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