A hearty and flavorful dish that brings together seasoned ground beef, veggies, and a cheesy cornbread topping, this tamale pie makes dinner feel both comforting and satisfying. I love how it combines bold Mexican-American flavors with the homestyle warmth of baked cornbread.

Why You’ll Love This Recipe

I like this recipe because it’s easy to make and doesn’t require complicated steps. I get to enjoy a complete meal in one skillet—protein, veggies, and a golden cornbread crust all in one. I also love that I can adjust the spice level, make it cheesier, or add toppings like sour cream and jalapeños for extra flair. This dish is perfect for a summer evening when I want something hearty but not fussy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound lean ground beef
1 onion (chopped)
1 red bell pepper (chopped)
3/4 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

1. I preheat the oven to 375°F.

2. In a large 10-inch cast iron skillet, I cook the ground beef, chopped onion, and chopped red bell pepper over medium-high heat until the beef is browned, then drain off the excess fat.

3. I sprinkle in the salt, chili powder, and cumin, then stir in the enchilada sauce, green chiles, and 1/2 cup grated cheese. If it looks too thick, I add a splash of water.

4. I prepare the cornbread batter in a separate bowl following the package directions.

5. I sprinkle the remaining cup of cheese over the meat mixture, then spread the cornbread batter evenly on top.

6. I bake for 25–30 minutes, or until a toothpick inserted in the cornbread topping comes out clean.

7. For serving, I like topping it with sour cream, diced tomatoes, or sliced jalapeños for extra flavor.

Servings and Timing

This recipe makes 6 servings. It takes about 15 minutes to prep, 30 minutes to cook, and is ready in a total of 45 minutes. Each serving has around 350 calories.

Variations

I sometimes swap the ground beef for ground turkey or chicken for a lighter option. If I want more heat, I use hot enchilada sauce or add extra chili powder. For a vegetarian twist, I replace the meat with black beans and corn. I’ve also tried using pepper jack cheese instead of cheddar for a spicier kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 350°F until heated through, or I use the microwave for a quicker option. If I want to freeze it, I let the pie cool completely, wrap it tightly, and freeze it for up to 2 months.

FAQs

Can I make this recipe ahead of time?

Yes, I can assemble the beef mixture and cornbread batter separately ahead of time, then bake when I’m ready to serve.

What kind of skillet should I use?

I prefer using a 10-inch cast iron skillet because it goes from stovetop to oven easily, but any oven-safe skillet or casserole dish works.

Can I make it spicier?

Yes, I add more chili powder, use hot enchilada sauce, or toss in diced jalapeños for extra heat.

What toppings go well with tamale pie?

I like topping it with sour cream, diced tomatoes, avocado, cilantro, or sliced jalapeños.

Can I make this gluten-free?

Yes, I use a gluten-free cornbread mix to make it suitable for gluten-free diets.

Can I use homemade cornbread instead of a mix?

Absolutely, I prepare my favorite cornbread recipe and spread it over the beef mixture before baking.

How do I keep the cornbread from drying out?

I make sure not to overbake it and check with a toothpick at the 25-minute mark.

Can I add more vegetables?

Yes, I often add corn, zucchini, or black beans to the beef mixture for more texture and flavor.

What cheese works best?

I like cheddar for its sharpness, but Monterey Jack or pepper jack also melt beautifully and add great flavor.

Can I double the recipe?

Yes, I prepare it in a larger baking dish and increase the cook time slightly to make sure the cornbread topping cooks through.

Conclusion

This savory tamale pie delight is one of my go-to comfort meals when I want something hearty yet simple. I love how it balances bold spices, tender beef, melty cheese, and fluffy cornbread in one satisfying dish. Whether I’m cooking for family or bringing it to a gathering, it always disappears quickly.