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Total Time: 40 minutes minutes
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This easy, one skillet Weeknight Tamale Pie Recipe is warm and comforting and super easy. And it’s a bonus that it’s all made in one skillet!
If you love one skillet meals, you should definitely try these Skillet Shrimp Fajitas, this One Skillet Lasagna or my favorite One Pot Ground Beef Stroganoff.
I am in a working relationship with Old El Paso, and this post has been sponsored. Thank you for supporting me and the companies I partner with.
Lately, it’s all about easy for me. If dinner is too complicated, or if it’s going to take over an hour to make – from start to table – it’s probably not going to happen. So I have been turning to one of my favorite things lately – one skillet meals.
Not only are they typically easy, and fast, but cleanup is so much easier. There is nothing worse than making a whole meal and sitting down to the table with the dinner prep mess all over the kitchen. But with a one skillet meal, like this Weeknight Tamale Pie, you only have the one skillet plus the prep dishes to clean up. And you have time to take care of all of the prep dishes while the tamale pie is in the oven. It’s a win for dinnertime and a win for cleanup!
And let’s not forget that this Weeknight Tamale Pie is completely delicious to top it all off. It actually took me quite a few tries to get this just right. They were too dry or didn’t have enough flavor. But I hit the nail on the head with this one! An easy ground beef mixture, seasoned with Old El Paso taco seasoning and enchilada sauce, is topped with a delicious and moist cornbread topping. Then each person can add their desired toppings, which also makes dinner fun!
Don’t be surprised if I start taking over the recipe world with one skillet meals. When they are this easy and taste this good, there’s no reason not to!
How to Make this Weeknight Tamale Pie Recipe
This Weeknight Tamale Pie Recipe couldn’t be easier!!
More Can’t Miss Tex-Mex Recipes
Crispy Shrimp Taco Recipe
Tex-Mex Bacon Cheeseburgers
Enchilada Sloppy Joe Recipe
Taco Casserole
White Chicken Enchiladas
Tools Used to Make this Tamale Pie
A cast iron pan in my favorite to use for this recipe. You can use a 12-inch cast iron skillet, but I prefer a 10-inch for this recipe.
Weeknight Tamale Pie Recipe
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Author: Deborah Harroun
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
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This easy, one skillet Weeknight Tamale Pie Recipe is warm and comforting and super easy. And it’s a bonus that it’s all made in one skillet!
Ingredients
- 1 1/2 lbs ground beef
- 1/2 cup chopped onion
- 2 teaspoons Old El Paso Mild Taco Seasoning
- 1 teaspoon garlic powder
- 1 can 10 oz Old El Paso Mild Enchilada Sauce
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons Old El Paso Mild Taco Seasoning
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 2 tablespoons melted butter
- 1 tablespoon honey
- 2 cups shredded cheddar cheese
- desired toppings jalapeños, avocados, tomatoes, cilantro, sour cream, etc.
Instructions
Preheat the oven to 350ºF.
Place an oven-safe skillet over medium heat*. Add the ground beef and start to brown, breaking it up as it cooks. When it is almost cooked through, add the onions, taco seasoning and garlic powder and continue to cook until the beef is completely browned and cooked. Pour in the enchilada sauce, the reduce the heat to a simmer. Simmer until slightly thickened, about 10 minutes.
While the beef simmers, prepare the cornbread topping. In a large bowl, stir together the flour, cornmeal, taco seasoning, baking powder and salt. Make a well in the center and add the egg and lightly beat it with a fork to break it up. Add the buttermilk, sour cream, melted butter and honey and stir just until combined. Stir in 1 cup of the cheese.
When the beef is finished, sprinkle the remaining 1 cup of cheese over the top. Dollop the cornbread topping over the top, then gently spread into an even layer.
Bake the pie in the oven until the topping is set, 20-25 minutes.
Let the tamale pie sit for about 10 minutes before cutting into wedges to serve. Top with desired toppings.
Recipe Notes:
*I originally used a 12-inch skillet, but found that I liked a 10-inch skillet much better. While it still works in a 12-inch skillet, the layers were a bit too thin for me.
Nutrition counts do not include any toppings.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Calories: 530kcal (27%), Carbohydrates: 25g (8%), Protein: 37g (74%), Fat: 32g (49%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 3g, Cholesterol: 159mg (53%), Sodium: 918mg (40%), Fiber: 2g (8%), Sugar: 6g (7%)
Keywords: tamale pie
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Meet Deborah
Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
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Comments
Scarlet says
This sounds delicious. Thanks for the fresh new weeknight dinner recipe! I will Yum it to store it for referring back to again.
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TahoeMama says
Thanks for the great recipe! It was fairly quick and easy to make. I didn’t use any Old Paso products, but I found items that I had on-hand, plus just made my own taco seasoning. I also made the corn bread topping by using the recipe on the box of corn meal that I use (made mini corn muffins with the extra batter). This would also make a great camping recipe by using a dutch oven to bake it on hot coals.
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