Beef Tamale Pie

This tamale pie will seriously become a favorite! It is amazing!


  • 1 box Jiffy
  • 1 large egg
  • 1/2 cup light sour cream
  • 1/2 cup canned cream corn
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt/pepper
  • 3 garlic cloves
  • 1 lb ground beef
  • 15 oz can enchilada sauce
  • 2.25 oz can sliced black olives, drained
  • 8 oz shredded cheddar jack cheese
  • Recipe

    Preheat the oven to 400ºF. In a medium bowl combine Jiffy, egg, sour cream, and creamed corn. Fold until well blended then pour in a greased large cast-iron skillet or oven safe pan. Bake for 20 minutes or until golden brown. While the base bakes, heat oil in a medium pan on medium-high heat. Add chopped onion, cumin, and chili powder, cooking for 3-5 minutes or until onion softens. Add garlic and cook for an additional minute. Add ground beef, breaking into small pieces, cooking until meat is no longer pink, then drain the fat. Poke holes in the surface of the cornbread base. Pour half of the can of enchilada sauce over cornbread. Top with beef mixture, spreading out evenly. Pour remaining enchilada sauce over the beef mixture, then top with olives and shredded cheese. Cover with aluminum foil and bake for 20 minutes. Uncover and broil on high an additional 5 minutes. Remove from the oven and allow to cool for 10 minutes (otherwise it will fall apart when serving). Note: We served ours with a side salad and creamy jalapeño dip. Other yummy compliments are Oh My Guacamole, Pico de Gallo and salsa.

    Approximate Nutrition Information for 1/8 slice: 404 calories, 22g fat, 30g carbs, 20g protein

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    This tamale pie will seriously become a favorite! It is amazing!