Tamale Pie

Name: Tamale Pie
Prep time: 10 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 1 cup cornmeal; 1/2 cup all purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 large egg; 1/2 cup sour cream; 14.5 ounces creamed corn; 1/4 cup milk; 1 pound ground beef; 1 tablespoon chili powder; 1/2 teaspoon salt; 3/4 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 cup enchilada sauce; 1 cup shredded cheese monterey jack or medium cheddar

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6 servings
Course
Main Course
Cuisine
Tex-Mex

Tamale Pie

Tiffany Henry

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This easy tamale pie is classic Tex-Mex comfort food. Featuring ground beef, enchilada sauce, and a tamale-inspired cornbread base, this recipe is a great family dinner idea for busy weeknights.

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Ingredients

Servings

1 cup cornmeal
1/2 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup sour cream
14.5 ounces creamed corn
1/4 cup milk
1 pound ground beef
1 tablespoon chili powder
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup enchilada sauce
1 cup shredded cheese monterey jack or medium cheddar

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Instructions

Preheat oven to 400℉. Grease a baking dish (square dish or round pie pan)
Mix together the dry ingredients in a large bowl. These include cornmeal, all purpose flour, baking powder, and salt. Stir these with a fork to combine.
Add the egg, sour cream, corn and milk to the dry ingredients and mix.
Pour the cornbread mixture into the prepared baking dish.
Bake the corn bread for about 25 minutes, it won't be done completely, but it will bake more once we layer everything on.
While the cornbread bakes, prepare the ground beef. Cook over medium heat in a skillet, once the meat is cooked through, no longer pink, drain the grease, add the seasonings and stir to combine.
Poke the cornbread with a fork all over and drizzle with enchilada sauce.
Add the ground beef on top of the cornbread, then top with the shredded cheese.
Bake again for another 15 minutes until the top is melted and bubbling. The sauce will be bubbling along the edges of the baking dish. Remove from the oven and allow to cool for a few minutes before serving.

Equipments used:

Notes

Storage: store any leftovers in a sealed container in the refrigerator for up to 3 days.
To prepare this meal ahead of time, follow the directions for making the cornbread crust and the topping ingredients. Pre-bake the crust, then add the toppings. Cover and store in the refrigerator until you are ready to bake for dinner.
Freezing: allow to cool completely. Wrap the dish in plastic wrap and then a layer of foil. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.
Reheating: Bake in the oven at 400 degrees for 30 minutes or until the cheese is melted and the sauce is bubbling.