This cornbread tamale pie is an easy Tex-Mex skillet dinner made with seasoned ground beef, enchilada sauce, melty cheese, and a fluffy cornbread topping baked right on top.

Cornbread tamale pie baked until golden in a cast iron skillet with a slice removed to show the hearty beef filling inside.

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Easy Skillet Tamale Pie with Cornbread Crust

This cornbread tamale pie is a one pot meal made with familiar flavors of a traditional tamale but in an easier comforting casserole. Similar to chili and cornbread skillet it’s a classic beef and cornbread dish that my family loves!

Ingredient Notes

Ingredients for cornbread tamale pie including ground beef, cornbread mix, enchilada sauce, cheese, onion, bell pepper, and spices.

Find the full printable recipe with specific measurements below.

  • Ground beef: I used lean ground beef but this could be a vegetarian dish by using two cans of black beans or pinto beans.
  • Chiles: For additional heat, try diced canned jalapenos.
  • Enchilada sauce: I prefer my red enchilada sauce recipe but store brand works.
  • Cornbread: I used a 10 oz cornbread boxed mix but my homemade sweet cornbread with honey would be delicious! If using Jiffy mix, the topping will be slightly thinner.

How to Make Cornbread Tamale Pie

Cook the ground beef, onions, and bell peppers in a large skillet over medium high heat then sprinkle with seasoning and add enchilada sauce, chiles and grated sharp cheddar.

Seasoned ground beef, onions, red bell pepper, green chiles, enchilada sauce, and shredded cheese cooking in a skillet.

In a separate bowl, prepare the cornbread batter as per instructions on the box. Sprinkle remaining cheese over the beef and top that with the cornbread mixture.

Cornbread batter being spread over seasoned ground beef and cheese in a cast iron skillet before baking.

Bake in a preheated 375°F oven for 25-30 minutes until the cornbread is golden brown. Enjoy!

Overhead view of cornbread tamale pie baked in a cast iron skillet and garnished with fresh cilantro.

Recipe Tips

  • Place a sheet pan under the cast iron skillet while it’s in the oven. This catches any small amount of overflow as it bakes up bubbly around the edges.
  • Corn and tomatoes would be great add-ins to the recipe. You could also add a sprinkle of cayenne pepper for heat.
  • Make this cornbread tamale pie with ground turkey or ground chicken instead.
  • I use a 10-inch skillet for this recipe, but if your skillet isn’t oven-proof, you can transfer the mixture to a 9×13 baking dish or even a 9×9 square dish if you prefer.
  • Garnish with fresh cilantro, black olives, or pickled jalapeno peppers.
  • I love to serve this with sour cream, pico de gallo, or crispy tortilla chips for scooping.
A spoon lifting a slice of cornbread tamale pie from a cast iron skillet, showing the seasoned ground beef filling underneath.

Love classic recipes that are considered vintage? Try this salisbury steak recipe and homemade hamburger helper!

More Mexican Inspired Recipes

Easy cornbread tamale pie baked in a skillet with a golden cornbread topping and savory ground beef filling.

Easy Cornbread Tamale Pie

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
This cornbread tamale pie is an easy Tex-Mex skillet dinner made with seasoned ground beef, enchilada sauce, melty cheese, and a fluffy cornbread topping baked right on top.
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Ingredients 

  • 1 pound lean ground beef
  • 1 onion , chopped
  • 1 red bell pepper , chopped
  • ¾ teaspoon salt
  • 2-3 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 cup red enchilada sauce
  • 1 can green chiles , (4 ounces)
  • 1-2 cups cheddar cheese , grated
  • 1 package cornbread mix (10 ounces) (Plus ingredients listed on the cornbread package)

Instructions

  • Preheat: Preheat oven to 375°F.
  • Brown ground beef, onion, pepper and spices: In a large 10-inch cast iron skillet, add 1 pound ground beef, chopped onion and chopped red bell pepper. Cook over medium-high heat until the ground beef is browned. Drain excess fat.
  • Mix in seasonings vegetables: Sprinkle 3/4 teaspoon salt, 2-3 teaspoons chili powder and 2 teaspoons cumin over top. Then add 1 cup enchilada sauce, 1 can chiles and 1/2 cup grated cheese. Bring to a simmer and add in a little water if needed to thin.
  • Prepare cornbread batter: Prepare the cornbread batter in a separate bowl, as instructed on the box. Sprinkle remaining cup of cheese over the hamburger and then spread batter over the top.
  • Bake: Bake at 375°F for 25-30 minutes, or until a toothpick comes clean.

Last step: Please leave a comment and rating after you make the recipe.

Notes

You can use a smaller sized Jiffy cornbread mix and the topping will be thinner.
Storage: Keep leftovers in the refrigerator in an airtight container for up to 4 days. It also freezes beautifully for up to 3 months. Remove it from the freezer to thaw first in the fridge before reheating.

Nutrition

Calories: 395kcal, Carbohydrates: 39g, Protein: 25g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 67mg, Sodium: 1319mg, Potassium: 415mg, Fiber: 6g, Sugar: 14g, Vitamin A: 1329IU, Vitamin C: 34mg, Calcium: 177mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.