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Tamale Pie has a cornbread base and layers of cheesy ground beef and your favorite taco toppings. An easy weeknight dinner recipe that everyone loves! A SIMPLE 40 MINUTE DINNER RECIPE I Tamale Pie doesn’t sound like a combination that you think would work, but it really does! It really brings that slightly sweet and savory flavor combination together and is truly an easy dinner to whip up. I love that it’s a dinner the whole family can enjoy without a lot of fuss. It’s an easy dinner that’s been around for ages and probably goes by a few different names. My family loves these types of meals and I am a huge fan of casseroles because they’re really a whole meal in one and you don’t have to serve it with any sides if you don’t want. But, if you want a side dish, I would say serve it with a nice little side salad (I give some more options below!) FREQUENTLY ASKED QUESTIONS:  Can I make this in an 8×8-inch baking dish? I actually don’t recommend using a smaller dish, you really need to use the 9×9-inch dish. An 8×8 would make this casserole overflow. Can I make this in a pie dish? It is called a “pie” so you could make it in a pie dish but it would need to be a 9-inch deep dish pie pan or even an oven safe skillet would work. What to serve with Tamale Pie? This tamale casserole is great as its own dish. I think it would be good with a side of black beans, refried beans, Mom’s Easy Spanish Rice, Enchilada Rice, chips and queso, or chips and Salsa! How do I store leftovers? Leftover Tamale Pie should be stored in an airtight container and can be kept in the fridge for up to 3 days. You can freeze leftovers for up to 3 months. What’s the best way to reheat leftovers? Leftovers can be reheated in the oven or microwave. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) Jiffy cornbread mix– if you don’t have any Jiffy cornbread mix, you can make your own Homemade Cornbread or use another mix with the same amount. Martha White cornbread mixes are roughly the same in ounces and will work here. creamed corn – this adds a touch of sweetness and texture and I think really works with the overall flavors. However, if you don’t like creamed corn, don’t add it. sour cream – this does not make the cornbread sour, it is adding some moistness to the cornbread. large egg ground beef – this will work with ground turkey or chicken as well. small sweet onion – if you don’t have or don’t like onion, just leave it out. packet taco seasoning– you can make your own Homemade Taco Seasoning or grab a packet from the store. You can make it spicier too if you prefer by using a spicy taco seasoning. water shredded Colby jack cheese – you can use any cheese you enjoy. If you want a bit of spice, add some pepper jack cheese. dried parsley– optional, for garnish. I just like to add a bit of color but it is not necessary to the overall flavor. your favorite taco toppings– for serving. Any of these ideas would be great- sour cream, diced tomatoes, pico de gallo, guacamole, etc. HOW TO MAKE TAMALE PIE: Preheat the oven to 400°F. Spray a 9×9-inch baking dish with cooking spray and set aside. In a large bowl, stir together the cornbread mix, creamed corn, sour cream, and egg until well combined with no dry patches. Pour the batter into the prepared baking dish and smooth it out. Bake for 15-20 minutes until done and bounces back to the touch. While the cornbread is baking, make the meat mixture. In a large skillet over medium-high heat, add the ground beef with the diced onion. Break up the meat into crumbles and cook until there is no pink left, roughly 8-10 minutes. Drain any excess grease. Add the taco seasoning and water and stir to combine. Simmer for 3-4 minutes until most of the liquid is cooked out. Once the cornbread is done, top with the meat mixture. Add the shredded cheese on top. Bake for an additional 10 minutes to melt the cheese. Add a sprinkling of dried parsley for garnish if desired. Serve immediately with your favorite taco toppings. CRAVING MORE RECIPES?  Cornbread Taco Bake Crock Pot Cornbread Dressing Cornbread Salad Southern Cornbread Dressing Mexican Cornbread Print Tamale Pie A comforting and filling casserole pie dinner recipe featuring a cornbread base with seasoned ground beef and taco toppings. Course Dinner, Main CourseCuisine American Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 658kcal Author Brandie @ The Country Cook Ingredients8.5 ounce box Jiffy cornbread mix14.75 ounce can creamed corn½ cup sour cream1 large egg1 pound ground beef1 small sweet onion finely diced1 ounce packet taco seasoning¾ cup water2 cups shredded Colby jack cheesedried parsley for garnish (optional)your favorite taco toppings for serving (sour cream, diced tomatoes, pico de gallo, guacamole, etc.) InstructionsPreheat the oven to 400°F. Spray a 9×9-inch baking dish with cooking spray and set aside.In a large bowl, stir together the cornbread mix, creamed corn, sour cream, and egg until well combined with no dry patches. Pour the batter into the prepared baking dish and smooth it out. Bake for 15-20 minutes until done and bounces back to the touch. While the cornbread is baking, make the meat mixture. In a large skillet over medium-high heat, add the ground beef with the diced onion. Break up the meat into crumbles and cook until there is no pink left, 8-10 minutes. Drain any excess grease. Add the taco seasoning and water and stir to combine. Simmer for 3-4 minutes until most of the liquid is cooked out. Once the cornbread is done, top with the meat mixture. Add the shredded cheese on top. Bake for an additional 10 minutes to melt the cheese. Add a sprinkling of dried parsley for garnish if desired.Serve immediately with your favorite taco toppings. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 658kcal | Carbohydrates: 49g | Protein: 29g | Fat: 39g | Sodium: 1230mg | Fiber: 5g | Sugar: 15g

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