Cornbread Tamale Pie combines a savory cornbread base with seasoned ground beef, enchilada sauce, and melted cheddar cheese for an easy, crowd-pleasing Tex-Mex casserole. The golden cornbread layer bakes on top of the beef filling, creating a satisfying texture contrast in one baking dish.
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Preheat your oven to 400°F (200°C). Grease a 10-inch cast iron skillet or a 13x9 inch baking dish.
In a large bowl, combine the sour cream, creamed corn, egg, corn muffin mix, and diced jalapeños. Mix until just combined.
Pour the cornbread batter into the prepared skillet or baking dish and spread evenly.
Bake for 20 minutes.
While the cornbread is baking, heat a large skillet over medium-high heat. Add butter and sauté the diced onion until softened.
Add the ground beef to the skillet with the onions. Break it apart and cook until browned. Drain off any excess grease.
Stir in the minced garlic, ground cumin, chili powder, and seasoned salt. Cook for another minute until fragrant.
Once the cornbread is done, remove it from the oven. Using a skewer or fork, poke holes all over the surface.
Pour half of the can of red enchilada sauce over the cornbread and spread it evenly.
Top with the cooked ground beef mixture, spreading it into an even layer.
Pour the remaining enchilada sauce over the beef.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover the skillet with aluminum foil and bake for 20 minutes.
Remove the foil and broil on high for 3-5 minutes, or until the cheese is bubbly and golden brown.
Let the tamale pie cool for at least 10 minutes before slicing and serving. This helps it set up.
Serve with your favorite toppings, such as sour cream, pico de gallo, sliced olives, and guacamole.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes until warm, or reheat individual portions in the microwave.
Yes. Assemble the pie completely, cover with foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if starting from cold.
Red enchilada sauce is traditional and most common. A 10 oz can is standard; use homemade or canned brands like Las Palmas or Frontera.
Yes. Ground turkey or chicken works well; brown as directed and adjust seasonings to taste since poultry is milder.
Bake until the cornbread top is golden brown and a toothpick inserted into the cornbread (not beef) comes out clean, usually 25–35 minutes.
Yes. Double all ingredients and use a 9×13 inch baking dish. Increase bake time by 10–15 minutes and check for doneness.
