PREP TIME: 15 mins | COOK TIME: 55 mins | TOTAL TIME: 1 hr 10 mins | SERVINGS: 6
This Tamale Pie is filling, hearty, and flavorful. It is loaded with goodness from simple ingredients. This is also a very versatile recipe. You can swap the beef with ground turkey or chicken. As for the cheese, you can use your favorite. If you have any leftover veggies such as shredded zucchini, frozen diced veggies, a can of diced tomatoes, jalapenos, or sliced black olives, feel free to add them, too. I like to top this tamale pie with salsa, sour cream, or guacamole before serving.
Ingredients
1 onion, chopped
1 lb. lean ground beef
2 cloves garlic, minced
1 bell pepper, diced, green or red
2 tbsp taco seasoning
2 c. cheddar cheese, shredded, divided
¾ c. enchilada sauce
¼ c. water
Topping:
1 egg
½ c. sour cream
1 box corn muffin mix 8.5 ounces
⅓ c. milk
fresh cilantro, chopped, for garnish
½ c. corn kernels canned, fresh, or frozen
How to make Tamale Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a 10-inch ovenproof skillet, place the beef, onion, bell pepper, and garlic. Mix well and cook until the beef is browned. Drain the excess grease. Then, add the taco seasoning along with 1/4 c water. Let everything simmer until the water evaporated. Next, stir in the enchilada sauce and top with 1 1/2 c cheese.
Step 3: Whisk the corn muffin mix, sour cream, corn, milk, and egg until well blended. Spread this mixture on top of the beef mixture. Then, sprinkle the rest of the cheese on top.
Step 4: Place in the preheated oven and bake for about 35 to 40 minutes.
Step 5: Remove from the oven when done and serve the Tamale Pie garnished with some cilantro. Enjoy!
Notes:
Place the Tamale Pie in an airtight container and store in the fridge for up to 5 days.
To reheat, pop in the microwave in a single portion. Adjust the seasoning according to taste and serve.
NUTRITION FACTS:
Calories: 575, Carbohydrates: 38g, Protein: 29g, Fat: 34g, Saturated Fat: 16g, Cholesterol: 130mg, Sodium: 998mg, Potassium: 450mg, Fiber: 4g, Sugar: 14g, Vitamin A: 1508IU, Vitamin C: 28mg, Calcium: 353mg, Iron: 3mg
Ingredients
- 1 onion, chopped
- 1 lb. lean ground beef
- 2 cloves garlic, minced
- 1 bell pepper, diced, green or red
- 2 tbsp taco seasoning
- 2 c. cheddar cheese, shredded, divided
- ¾ c. enchilada sauce
- ¼ c. water
- Topping:
- 1 egg
- ½ c. sour cream
- 1 box corn muffin mix 8.5 ounces
- ⅓ c. milk
- fresh cilantro, chopped, for garnish
- ½ c. corn kernels canned, fresh, or frozen
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a 10-inch ovenproof skillet, place the beef, onion, bell pepper, and garlic. Mix well and cook until the beef is browned. Drain the excess grease. Then, add the taco seasoning along with 1/4 c water. Let everything simmer until the water evaporated. Next, stir in the enchilada sauce and top with 1 1/2 c cheese.
Step 3: Whisk the corn muffin mix, sour cream, corn, milk, and egg until well blended. Spread this mixture on top of the beef mixture. Then, sprinkle the rest of the cheese on top.
Step 4: Place in the preheated oven and bake for about 35 to 40 minutes.
Step 5: Remove from the oven when done and serve the Tamale Pie garnished with some cilantro. Enjoy!
Notes
Place the Tamale Pie in an airtight container and store in the fridge for up to 5 days. To reheat, pop in the microwave in a single portion. Adjust the seasoning according to taste and serve.
