Tamale Pie is one of those comfort food recipes, and it was one of our favorites. It is also one of the few casserole-type dishes you can get your kids to eat by telling them that the cornbread on top is cake. I like to make this Beef Tamale Pie because I love meals that finish in the oven, giving me time to clean up the kitchen while it bakes.
Delicious Beef Tamale Pie
- 2 tablespoons butter
- 1 small chopped onion
- 1.25 pounds ground beef
- 1 cans diced tomatoes 28-ounce, drained
- 2 cans whole kernel corn 14-ounce each, drained
- ½ teaspoon salt
- 2 tablespoons chili powder plus more to suit your taste
- 1 large egg for cornbread topping
- 1 box Jiffy Corn Muffin mix
- 2 teaspoon sugar optional
- ⅓ cup milk
- 3 tablespoons milk additional
- ¼ cup shredded cheddar optional
- Preheat the oven to 400°F.
- Drain the tomatoes and corn almost all the way. A little liquid left is ok. Put the tomatoes, corn, salt, and chili powder in a pot on medium-low to simmer.
- In a large skillet, sauté the onions in butter. Add the meat and cook until brown, then drain it.
- Add the tomato/corn mixture to the meat and stir. Taste to see if it needs more chili powder or salt.
- Mix up the Jiffy mix according to the directions on the back of the box, adding 1-2 teaspoons of sugar (optional). Add a few tablespoons of milk to thin it out until it is about as thin as a pancake mix. Let it sit to rise for 3-4 minutes while you pour the meat mixture into a skillet.
- Re-stir the cornbread mix and pour it over the top of the meat. Sprinkle a good handful of shredded cheddar over the top (optional). Bake at 400°F for 20 minutes, until the top begins to brown and a knife stuck in the center of the cornbread comes out clean. Top with sour cream if desired.