Tamale Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
6
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Calories
487 kcal
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Course
Main Course
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Cuisine
Mexican
Tamale Pie
Description
This Tamale Pie recipe begins by cooking ground beef with onion, garlic, and taco seasoning, then stirring in red enchilada sauce, black beans, and corn to create a rich filling. This mixture is poured into a baking dish coated with cooking spray.
The topping consists of corn muffin mix combined with egg, milk, and shredded cheddar cheese, providing a moist and cheesy cornbread crust once baked. The pie bakes at 350°F for 40-45 minutes until the top is golden and a toothpick tests clean.
The final dish pairs well with classic accompaniments such as pico de gallo, sour cream, and sliced avocado, which add freshness and creaminess. This recipe combines the taste of tamales in an easy-to-assemble casserole form.
Ingredients
For the filling
- 2 teaspoons olive oil
- 1 pound ground beef I use 90% lean
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 1 tablespoon taco seasoning
- 10 ounce can Red Enchilada Sauce
- 15 ounce can black beans drained and rinsed
- 1 cup corn kernels
- salt to taste
- black pepper to taste
- cooking spray
For the topping
- 8.5 ounce box corn muffin mix such as Jiffy
- egg as directed on the box
- milk as directed on the box
- 1 cup cheddar cheese shredded
- sour cream assorted toppings
- avocado
- Pico de Gallo
Instructions
- Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
For the filling
- Heat the olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper to taste.
- Cook the ground beef for 4-5 minutes. Add the onion and cook for another 4 minutes or until the onion has softened and the meat is cooked through.
- Add the garlic and cook for an additional 30 seconds.
- Stir in the taco seasoning, enchilada sauce, beans and corn. Bring to a simmer and cook for 5 minutes.
- Pour the beef mixture into the prepared baking dish and spread into an even layer.
For the topping
- Place the corn muffin mix into a bowl. Add the eggs and milk according to package directions.
- Mix until a batter forms. Add the cheese and stir until just combined.
- Spread the batter over the layer of meat.
- Place the pan in the oven. Bake for 40-45 minutes until topping is golden brown and a toothpick inserted into the cornbread layer comes out with just a few crumbs attached. If your casserole is browning too quickly, you can cover it with foil for the duration of the bake time. Cut into slices and serve, topped with avocado, sour cream and pico de gallo if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 65mg | 22% |
| Sodium | 961mg | 40% |
| Potassium | 611mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 156mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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