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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 boxes - JIFFY corn muffin mix
  • 1 - egg
  • 1/2 cups - sour cream
  • 1/2 cups - creamed corn
  • 1/3 cups - red enchilada sauce
  • 1 - onion, chopped
  • 2 cloves - garlic, minced
  • 1 teaspoons - cumin
  • 1 teaspoons - chili powder
  • 1 pounds - ground beef
  • 1 cups - shredded cheddar cheese
  • 1 cups - shredded Monterey Jack Cheese
  • - salt and pepper
  • - small handful cilantro leaves, (optional), chopped
  • Directions:

    Preheat oven to 400 degrees F.

    For the cornbread base, in a medium bowl combine corn muffin mix, sour cream, creamed corn and egg. Whisk together until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes or until golden brown on top. Let cool slightly in the pan.

    Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and seasonings and cook until soft. Add garlic and cook about 30 seconds, just until fragrant.

    Add the ground beef and mix or stir to break up the meat. Season well; sauté until cooked through. Remove skillet from stovetop and drain excess fat.

    Poke entire surface of cornbread with a fork.Pour enchilada sauce over the cornbread.
    Add the meat mixture over the cornbread and top with the shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes.

    Remove the foil and cook under broiler until cheese begins to brown, about 5 minutes.

    Top with chopped cilantro, if desired.

    Brief Description

    Cornbread mix base pie topped with Mexican seasoned ground beef in enchilada sauce and topped with cheese for a yummy casserole dinner.

    Main Ingredient:

    ground beef

    Category:  Beef

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 45 min


    Recipe by Lauren Miyashiro on www.delish.com, April 2016.



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    Posted On:

    September 2, 2020

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