Weeknight Tamale Pie

There is nothing worse than making a whole meal and sitting down to the table with the dinner prep mess all over the kitchen. But with a one skillet meal, like this Weeknight Tamale Pie, you only have the one skillet plus the prep dishes to clean up. And you have time to take care of all of the prep dishes while the tamale pie is in the oven. It’s a win for dinnertime and a win for cleanup!
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10 Minutes Prep
40 Minutes Total
Pie Icon
4 Servings


Ingredient List
  • Small check mark in a circle icon 1 ½ lbs ground beef
  • Small check mark in a circle icon ½ cup chopped onion
  • Small check mark in a circle icon 2 teaspoons Old El Paso™ Mild Taco Seasoning
  • Small check mark in a circle icon 1 teaspoon garlic powder
  • Small check mark in a circle icon 1 can (10 oz) Old El Paso™ Mild Enchilada Sauce
  • Small check mark in a circle icon ½ cup all-purpose flour
  • Small check mark in a circle icon ½ cup yellow cornmeal
  • Small check mark in a circle icon 2 teaspoons Old El Paso™ Mild Taco Seasoning
  • Small check mark in a circle icon 1 teaspoon baking powder
  • Small check mark in a circle icon ½ teaspoon salt
  • Small check mark in a circle icon 1 egg
  • Small check mark in a circle icon ½ cup buttermilk
  • Small check mark in a circle icon ⅓ cup sour cream
  • Small check mark in a circle icon 2 tablespoons melted butter
  • Small check mark in a circle icon 1 tablespoon honey
  • Small check mark in a circle icon 2 cups shredded cheddar cheese
  • Small check mark in a circle icon desired toppings (jalapeños, avocados, tomatoes, cilantro, sour cream, etc.)
Preparation
  1. 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.
  2. Pour in the enchilada sauce, the reduce the heat to a simmer. Simmer until slightly thickened, about 10 minutes.
  3. 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.
  4. 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. Bake the pie in the oven until the topping is set, 20-25 minutes.
  5. Let the tamale pie sit for about 10 minutes before cutting into wedges to serve. Top with desired toppings.