This Easy Cornbread Tamale Pie is a comforting Tex-Mex skillet dinner that combines seasoned ground beef, enchilada sauce, melty cheddar cheese, and a fluffy cornbread topping baked to golden perfection. It’s a one-pot meal with all the delicious flavors of a traditional tamale in an easier, family-friendly format.
Why You’ll Love This Recipe
You’ll love this cornbread tamale pie because it’s:
A hearty, satisfying meal that the whole family enjoys.
Quick and simple, taking just about an hour from start to finish.
Flexible—easily made with ground turkey, chicken, or even beans for a vegetarian version.
Perfect for weeknight dinners, casual gatherings, or meal prep.
Packed with layers of flavor: spicy, cheesy, and savory all in one skillet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)
Directions
Preheat the oven to 375°F.
In a large 10-inch cast iron skillet, cook 1 pound of ground beef, chopped onion, and chopped red bell pepper over medium-high heat until the beef is browned. Drain excess fat.
Sprinkle ¾ teaspoon salt, 2-3 teaspoons chili powder, and 2 teaspoons cumin over the beef and vegetables. Add 1 cup enchilada sauce, 1 can green chiles, and ½ cup grated cheese. Stir to combine and simmer, adding a little water if needed to thin the mixture.
Prepare the cornbread batter in a separate bowl according to the instructions on the cornbread package.
Sprinkle the remaining cup of cheese over the beef mixture, then spread the cornbread batter evenly on top.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the cornbread comes out clean.
Let the pie cool slightly before serving.
Servings and timing
Servings: 6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Variations
Substitute ground turkey or chicken for beef.
Make it vegetarian by using two cans of black beans or pinto beans instead of meat.
Add diced canned jalapenos for extra heat.
Mix in corn kernels or chopped tomatoes for added texture and flavor.
Top with fresh cilantro, black olives, or pickled jalapeno peppers for garnish.
Serve with sour cream, pico de gallo, or tortilla chips for scooping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the pie for up to 3 months; thaw in the refrigerator before reheating.
Reheat in the oven at 350°F for 10-15 minutes or until warmed through.
FAQs
What kind of cheese works best in tamale pie?
Sharp cheddar is ideal for a melty, flavorful topping, but Monterey Jack or a Mexican cheese blend also works well.
Can I make this gluten-free?
Yes, use a gluten-free cornbread mix or make your own gluten-free cornbread batter.
Can I prepare this in advance?
Absolutely. Assemble the pie and refrigerate it for a few hours before baking, or freeze it unbaked for later use.
Can I use canned beef or chicken instead of fresh ground beef?
Canned meat isn’t recommended, as it may alter texture and moisture. Fresh ground meat works best.
How spicy is this recipe?
It’s mildly spicy with chili powder and cumin. You can add more chili powder or jalapenos for extra heat.
Can I use a regular baking dish instead of a cast iron skillet?
Yes, a 9×13 baking dish or a 9×9 square dish works perfectly.
Can I make it vegetarian?
Yes, substitute the ground beef with beans like black beans or pinto beans and skip the meat.
Can I use homemade cornbread instead of boxed mix?
Yes, your favorite sweet or savory cornbread recipe will work beautifully.
How do I prevent the cornbread from overflowing?
Place a sheet pan under the skillet while baking to catch any spills.
Can I double this recipe?
Yes, use a larger baking dish or skillet and adjust the cooking time slightly until the cornbread is fully baked.
Conclusion
This Easy Cornbread Tamale Pie is a comforting, family-friendly dinner that’s simple to make and packed with bold Tex-Mex flavors. Whether you’re serving it on a weeknight or bringing it to a gathering, this dish delivers cheesy, hearty satisfaction every time. It’s versatile, easy to store, and sure to become a favorite in your recipe rotation.
This easy cornbread tamale pie is a hearty Tex-Mex casserole made with seasoned ground beef, enchilada sauce, green chiles, melty cheddar, and a golden cornbread topping. It’s a comforting one-pan dinner perfect for busy weeknights.
Ingredients
1 pound lean ground beef
1 medium onion, chopped
1 red bell pepper, chopped
3/4 teaspoon salt
2–3 teaspoons chili powder
2 teaspoons ground cumin
1 cup red enchilada sauce
1 (4-ounce) can diced green chiles
1 1/2 cups cheddar cheese, grated (divided)
1 (10-ounce) package cornbread mix
Ingredients required to prepare cornbread mix (as listed on package)
Instructions
Preheat oven to 375°F (190°C).
In a large 10-inch oven-safe skillet, cook ground beef, onion, and red bell pepper over medium-high heat until beef is browned. Drain excess fat.
Stir in salt, chili powder, and cumin. Add enchilada sauce, green chiles, and 1/2 cup grated cheese. Simmer for 3–5 minutes, adding a splash of water if needed.
Prepare cornbread batter according to package instructions.
Sprinkle remaining 1 cup cheese evenly over the beef mixture. Spread cornbread batter evenly on top.
Bake for 25–30 minutes, or until cornbread is golden and a toothpick inserted in the center comes out clean.
Let rest for 5–10 minutes before serving.
Notes
Use Monterey Jack or a Mexican blend cheese for variation.
Substitute ground turkey or chicken if preferred.
Place a baking sheet under skillet to catch overflow if needed.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months and reheat at 350°F until warmed through.
