Description
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
