Easy Beef Tamale Pie
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This easy Beef Tamale Pie is layered with fluffy cornbread, saucy ground beef, and melted cheddar cheese to make the ultimate one-dish Mexican casserole for weeknight dinners!
Beef Tamale Pie is one of those dishes that checks every box: it’s warm, cheesy, hearty, and easy to throw together. With a cornbread base, a saucy seasoned beef layer, and a blanket of melted cheddar on top, it’s comfort food at its best. Whether you’re feeding a family, meal prepping, or just craving a down-home dinner, this easy tamale pie is a total win.
A tamale is a traditional dish made of masa (a dough made from cornmeal) that is typically filled with meats, cheeses, chilies, or beans, then wrapped in corn husks (or sometimes banana leaves) and steamed until firm. This recipe takes those flavors and textures and turns them into a delicious casserole using a few simple ingredients.
I love Tex-Mex flavors (hi, black bean chili cornbread casserole 👋) and this one reminds me of our chicken enchilada casserole. It has the same comfort food vibes, but with beef and cornbread.
Ingredients You’ll Need
Here’s what you need for the ultimate beef tamale pie—and some ways to make it your own:
- Cheddar Cheese – For that melty, bubbly topping. Try Monterey Jack or pepper jack for a little extra kick.
- Jiffy Corn Muffin Mix – A traditional tamale uses masa but for this recipe we’ll use cornbread. The addition of cream-style corn makes the cornbread slightly dense and moist giving you the texture of a tamale.
- Sour Cream – Adds richness and moisture to the cornbread layer.
- Creamed Corn – Gives the crust a slightly sweet flavor and creamy texture. No creamed corn? Mix canned corn with a splash of milk.
- Eggs – Help bind the cornbread mix together.
- Ground Beef – The star of the show. You could substitute ground turkey or shredded rotisserie chicken for a leaner twist.
- Onion – Adds savory flavor.
- Enchilada Sauce – Ties the beef mixture together with bold flavor. Use red, green, or homemade red enchilada sauce.
Instructions
Step 1 – Prep Your Oven & Pan. Preheat your oven to 400°F and grease a 9×13 inch baking dish.
Step 2 – Make the Cornbread Base. In a mixing bowl, combine Jiffy Corn Muffin Mix, sour cream, creamed corn, and eggs. Stir until smooth, then spread into the prepared baking dish.
Step 3 – Bake the Crust. Place the dish in the oven and bake for 25–30 minutes, or until the top is set and lightly golden.
Step 4- Prepare the Beef Mixture. While the crust bakes, brown the ground beef and diced onion in a skillet over medium-high heat. Once cooked through, drain excess grease and stir in the enchilada sauce.
Pro tip: Want a shortcut? This same beef mixture works beautifully in our beef enchilada casserole, too!
Step 5 – Layer the Beef on Top. Once the crust is baked, remove from the oven and spread the beef mixture evenly over the top.
Step 6 – Add Cheese & Bake Again. Top with shredded cheddar and return to the oven. Bake for another 10 minutes, until the cheese is melted and bubbling.
Step 7 – Rest & Serve. Let the casserole cool for about 10 minutes to set. Then slice and serve with your favorite toppings!
Craving something even easier? This dish shares some flavor notes with our slow-cooked crock pot chicken enchiladas, making it a weeknight favorite that feels special.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate. When ready to bake, let it sit at room temp for 20 minutes, then bake as directed.
Can I freeze it?
Absolutely. Once baked and cooled, wrap it tightly and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
Can I use a different cheese?
Totally. Monterey Jack, Colby, or a Mexican blend all work well.
What if I don’t have creamed corn?
You can use regular corn mixed with a bit of milk and butter to get a similar texture.
Is this gluten-free?
Not as written, but you can use a gluten-free cornbread mix and double-check your enchilada sauce to make it gluten-free.
Storage & Reheating
- Fridge – Store leftovers in an airtight container for up to 4 days.
- Freezer – Freeze individual slices or the whole casserole. Wrap tightly in foil or plastic wrap.
- Reheat – Microwave individual portions. To reheat the whole dish, cover with foil and heat in a 350°F oven until hot.
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Beef Tamale Pie
Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 1 cup Sour cream
- 2 cans Creamed Corn
- 2 large Eggs
- 2 pounds Ground beef
- 1 small Onion, diced
- 1 can Enchilada sauce
- 6 ounces Shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees F. Grease a 9×13 inch casserole dish and set aside.
- In a bowl combine the Jiffy mix, sour cream, creamed corn, and eggs. Stir together until well mixed.
- Spread the mixture into the bottom of the 9×13 inch casserole dish.
- Place in the oven and bake for 30-35 minutes.
- While the cornbread crust bakes heat a large skillet over medium high heat. Add the ground beef and onion and cook until the ground beef is cooked through then remove from the heat and drain off any excess grease.
- Place the ground beef back in the skillet and add the enchilada sauce, stirring it together with the beef.
- Once the cornbread finishes baking remove it from the oven and spread the ground beef mixture over it.
- Top the beef with the cheddar cheese and place it back in the oven to bake for 10 minutes or until cheese is fully melted.
- Remove from oven and let cool for 10 minutes before serving with your favorite toppings.
Nutrition
