Tamale Pie is one of those things where you look at it and go? Really? That’s not a tamale.
But, call it whatever you want, Tamale Pie is such comfort food and really hits the spot on a cold night.
To make tamale pie, you can go the simple way, and grab a pack of taco seasoning and brown some ground beef. Similar to making weeknight tacos.
But to add a little twist, add some beans, corn and a little enchilada sauce and your meat mix is ready to go.
To get that masa feel without blowing up the kitchen, we’ll use some jiffy cornbread mix and baked it in a skillet for about 15 minutes.
I’ve seen this done on top of tamale pies, but for simplicity sake I recommend baking the cornbread at the bottom of the skillet.
Spreading raw cornbread mix over the meat mixture can be somewhat of a disaster.
I love how “homey” this feels. Very comfort food, and loads of flavor. I get a chili and cornbread vibe with a Mexican twist to it that is just amazing.
And I mean, Who can turn down a heaping amount of melted cheese on top?!
- 2 tbsp chili powder
- 2 tsp salt
- 1 1/2 tsp smoked paprika
- 1 tsp pepper
- 1 tsp oregano
- 1/2 tsp granulated onion
- 1/2 tsp granulated garlic
- 1 tbsp cumin
- In a pan, brown and drain ground beef over medium heat. Stir in taco seasoning, beans, corn and enchilada sauce; Set aside.
- In a bowl, stir together cornbread mix, egg and water until evenly combined. Pour into a greased skillet and bake at 400F for 15 minutes. When done, reduce oven heat to 350F
- In the skillet with cornbread, pour meat mixture on top. Add cheese and place in the oven. Bake for about 20 minutes until cheese is nice and melted and bubbling.
- Garnish with cilantro and serve. Enjoy!