Easy Cornbread Tamale Pie
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.
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.
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.
