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Skillet Tamale Pie

Capture all the comforting flavors of a tamale in this easy one-pan dinner recipe.

Serves 6
Ready in 50 mins
Prep time 10 mins
Cooking time 40 mins
455 calories per serving


> 1/2 lb 90% lean ground beef
> 1 (15.5 oz) can kidney beans, drained and rinsed
> 1 (10 oz) can enchilada sauce
> 1 1/2 cups shredded Cheddar cheese, divided
> 1 (8.5 oz) box cornbread mix
> 1 large egg
> 1/2 (16 oz) bag frozen corn, thawed
> 1/4 cup light sour cream
> 1/4 cup sliced green onions


Preheat oven to 350°F. To a 10-inch ovenproof skillet, add the beef and sauté on medium-high 5–7 min., until thoroughly cooked. Spoon off any fat, as needed. Stir in the beans and enchilada sauce; remove skillet from heat. Sprinkle ¾ cup cheese on top.
To a medium bowl, add the cornbread mix, egg, and ⅓ cup water. Stir until combined. Fold in the corn and remaining ¾ cup cheese. Spoon batter evenly over beef mixture.
Bake 35–40 min., until cornbread is golden brown and cooked through. Let cool 5 min. Garnish with the sour cream and green onions.

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