Skillet Tamale Pie

This easy Skillet Tamale Pie Recipe is warm and comforting and super easy. And it’s a bonus that it’s all made in one skillet!

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 530kcal

Author Deborah Harroun

Ingredients

Filling

1 1/2 lbs ground beef
1/2 cup chopped onion
2 teaspoons Taco Seasoning
1 teaspoon garlic powder
1 (10 oz) can Mild Enchilada Sauce

Topping

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons Taco Seasoning
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/3 cup sour cream
2 tablespoons melted butter
1 tablespoon honey
1 cup shredded cheddar cheese
1 cup shredded cheddar cheese for topping
desired toppings jalapeños, avocados, tomatoes, cilantro, sour cream, etc.

Instructions

Preheat the oven to 350ºF.
Place an oven-safe skillet over medium heat*. Add the ground beef and start to brown, breaking it up as it cooks. When it is almost cooked through, add the onions, taco seasoning and garlic powder and continue to cook until the beef is completely browned and cooked. Pour in the enchilada sauce, the reduce the heat to a simmer. Simmer until slightly thickened, about 10 minutes.
1 1/2 lbs ground beef, 1/2 cup chopped onion, 2 teaspoons Taco Seasoning, 1 teaspoon garlic powder, 1 (10 oz) can Mild Enchilada Sauce
While the beef simmers, prepare the cornbread topping. In a large bowl, stir together the flour, cornmeal, taco seasoning, baking powder and salt. Make a well in the center and add the egg and lightly beat it with a fork to break it up. Add the buttermilk, sour cream, melted butter and honey and stir just until combined. Stir in 1 cup of the cheese.
1/2 cup all-purpose flour, 1/2 cup yellow cornmeal, 2 teaspoons Taco Seasoning, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1/2 cup buttermilk, 1/3 cup sour cream, 2 tablespoons melted butter, 1 tablespoon honey, 1 cup shredded cheddar cheese
When the beef is finished, sprinkle the remaining 1 cup of cheese over the top. Dollop the cornbread topping over the top, then gently spread into an even layer.
1 cup shredded cheddar cheese
Bake the pie in the oven until the topping is set, 20-25 minutes.
Let the tamale pie sit for about 10 minutes before cutting into wedges to serve. Top with desired toppings.
desired toppings

Notes

*I originally used a 12-inch skillet, but found that I liked a 10-inch skillet much better. While it still works in a 12-inch skillet, the layers were a bit too thin for me.

Nutrition counts do not include any toppings.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition