Beef Tamale Pie
A warm and cheesy dish that combines savory ground beef with a fluffy cornbread topping, making it a comforting and nutritious meal perfect for busy families.
Ingredients
For the Filling
- 1 lb Ground Beef Rich and flavorful, the main protein of the dish.
- 1 small Onion (diced) Enhances flavor with its aromatic sweetness.
- 1 cup Enchilada Sauce Brings a zesty kick to the filling.
For the Cornbread Topping
- 1 box Jiffy Corn Muffin Mix Provides a fluffy topping.
- 1 cup Sour Cream Adds creaminess and tang.
- 1 cup Creamed Corn Offers moisture for a cohesive texture.
- 2 large Eggs Binds the ingredients together.
- 1 cup Shredded Cheddar Cheese Melts beautifully for a cheesy crust.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a large skillet, brown the ground beef over medium heat until fully cooked, about 8-10 minutes.
- Add diced onion and sauté for 3-5 minutes until translucent.
- Pour in the enchilada sauce and stir until the beef and onion are evenly coated. Let it simmer for 2-3 minutes.
Cooking & Assembly
- In a bowl, combine the Jiffy Corn Muffin Mix, sour cream, creamed corn, and eggs until mixed but slightly lumpy.
- Spread the beef mixture evenly in a greased baking dish.
- Dollop the cornbread mixture over the beef layer, spreading gently to cover.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake in the preheated oven for 30-35 minutes, or until the cornbread is golden and a toothpick comes out clean.
Serving
- Remove from the oven and let it cool for about 5 minutes.
- Slice the Beef Tamale Pie into squares.
- Serve warm, garnished with fresh toppings like avocado, salsa, or cilantro.
Notes
Pro tips: for a spicier kick, add diced jalapeños; let the pie rest for a few minutes before cutting to help it set; store leftovers in an airtight container in the fridge for freshness. Freeze well for up to 3 months.