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Cheesy tamale pie recipe cooked in a skillet
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Easy Cheesy Tamale Pie

Prep Time20 mins
Cook Time25 mins
Additional Time5 mins
Total Time50 mins
Course: Beef
Servings: 6 - 8 servings
Author: Barbara Schieving

Ingredients

  • 1 package 8.5 oz corn muffin mix
  • ½ cup milk
  • 1 large egg
  • 2 tablespoons vegetable oil divided
  • 1 pound lean ground beef
  • ½ cup onion finely chopped
  • 1 package 1 oz. taco seasoning mix
  • 1 can 14.5 oz diced tomatoes in puree
  • 1 can 4.5 oz chopped green chilies, drained
  • 1 can 14.5 ounces black beans, drained
  • 1 cup frozen corn
  • 2 cups Cache Valley Four Cheese Mexican shredded cheddar cheese blend
  • 2 tablespoons finely chopped parsley for garnish optional

Instructions

  • Preheat oven to 400°.
  • In a mixing bowl, stir together the corn muffin mix, milk, and egg just until blended—the batter will be lumpy.
  • Coat the inside of a large 12-inch cast iron skillet with 1 tablespoon vegetable oil. Spoon batter into cast iron skillet. Set aside.
  • Add ground beef to a second skillet and cook over medium-high heat, stirring occasionally to break up the meat, until the beef is no longer pink. Remove beef to a plate lined with paper towels.
  • Add remaining tablespoon of oil and onion to the skillet, sauté until onion is tender, about 3 minutes. Add ground beef and seasoning packet and sauté 1 minute.
  • Stir in tomatoes, chilies, beans, and corn. Spoon mixture gently on top of the cornbread batter in the cast iron skillet.
  • Sprinkle cheese on top of tamale pie. Cover with foil and bake 25 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Sprinkle parsley on top before serving.