Easy tamale pie recipe with cornbread topping

Easy tamale pie recipe with cornbread topping Okay, so I have to tell you about this tamale pie situation. It’s basically like a cozy hug in a baking dish. I first had it at a potluck like five years ago, and I swear I ate half the pan before anyone else got a bite. Oops….

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Easy tamale pie recipe with cornbread topping

Okay, so I have to tell you about this tamale pie situation. It’s basically like a cozy hug in a baking dish. I first had it at a potluck like five years ago, and I swear I ate half the pan before anyone else got a bite. Oops. But hey, that’s how you know it’s good, right?

This version is SUPER easy because we’re skipping the whole “wrapping tamales in husks” thing (who has time for that?) and just throwing everything together with a fluffy cornbread topping. It’s like if chili and cornbread had a delicious baby. You’re welcome.

Recipe Card

Recipe Title: Easy tamale pie recipe with cornbread topping

Servings: 6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Calories: 320 kcal per serving

Ingredients:

  • 1 lb ground beef (or turkey if you’re feeling fancy)
  • 1 small onion, chopped
  • 1 bell pepper, any color, chopped
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained (or frozen works too)
  • 1 packet taco seasoning (or 2 tbsp homemade if you’re extra)
  • 1 can (10 oz) enchilada sauce (mild or spicy, your call)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 box (8.5 oz) cornbread mix (plus whatever it needs, usually eggs & milk)

Directions:

  1. Preheat oven to 375°F. Grease a 9×13 baking dish. Don’t skip this or you’ll regret it.
  2. Brown the meat in a skillet over medium heat. Add onion and bell pepper, cook until soft.
  3. Stir in beans, corn, taco seasoning, and enchilada sauce. Let it simmer for 5 minutes.
  4. Pour the meat mixture into the baking dish. Sprinkle cheese on top like you’re making it rain.
  5. Mix up the cornbread batter according to the box instructions. Pour it over the filling.
  6. Bake for 25-30 minutes until the cornbread is golden and a toothpick comes out clean.
  7. Let it cool for like 5 minutes unless you want to burn your mouth. Your choice.

Okay, real talk: this is the kind of meal you make when you want to impress people but also don’t want to try too hard. It’s basically foolproof, and if you mess it up, just call it “deconstructed” and pretend you meant to do it.

Nutrition Info (per serving)

Calories Carbs Fat Protein
320 30g 15g 18g

Ingredient Swaps

Ingredient Substitution
Ground beef Ground turkey, chicken, or even lentils for vegetarian
Black beans Pinto beans or kidney beans
Cornbread mix Homemade cornbread batter (but why complicate things?)

Tips

  • If your cornbread topping is browning too fast, throw some foil over the top for the last 10 minutes.
  • Leftovers taste even better the next day. Microwave with a damp paper towel to keep it moist.
  • Serve with sour cream, avocado, or hot sauce. Or all three. I won’t judge.

FAQ

Q: Can I make this ahead of time?
A: Totally! Assemble everything, cover, and refrigerate. Just add 5-10 minutes to the baking time if it’s cold from the fridge.

Q: Can I freeze leftovers?
A: Yep! Freeze individual portions for easy meals. Reheat in the oven or microwave.

Q: My cornbread sunk into the filling. What did I do wrong?
A: Probably nothing! Sometimes the topping sinks a little. Still tastes amazing, so who cares?

That’s it! This tamale pie is my go-to when I need something hearty, easy, and crowd-pleasing. It’s not fancy, but it’s dang good. Let me know if you try it—especially if you add your own twist. Now go forth and bake!

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