Tamale Pie Recipe

At our house we love Tamale Pie!!! This is my favorite way of making it, I combine two different recipes for Tamale Pie…one from and one from Nowadays I use gluten free cornbread mix and so far my hubby and our Neice that lives with us have had zero complaints!! Don’t worry you can totally make this with good ole jiffy cornbread mix for the non gluten free version!!

It freezes really well too! After it cools off I portion it out and put in freezer friendly containers and there you go you have lunch or dinner ready for you on those busy days or nights!!

For the meat ingredients I use the recipe from

1 lb lean (at least 80%) ground beef
1 can (10 oz) Old El Paso™ medium red enchilada sauce
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 teaspoon chili powder
1 1/2 cups shredded Cheddar cheese (6 oz) (We like a lot of cheese  so I use 2 cups)

I also add about 3/4 cup sliced black olives…

Heat oven to 350°F.

I change up the cooking instructions just a bit….I cook the beef in a 10 inch cast iron skillet…once the beef is cooked I dont drain the oil, I let it stay in there! Then I stir in the enchilada sauce, both cans of the green chiles, chili powder, and the  black olives… Remove from heat and stir in the cheese.

Then I use the recipe from for the cornbread they use for a tamale pie…

1  box corn muffin mix (such as JIFFY, or a Gluten Free brand of corn muffin mix)
1  large egg
1/2 c.  sour cream
1/2 c.  canned creamed corn

Mix together all the corn muffin ingredients, egg, sour cream and creamed corn then spread on top of your beef mixture, pop in the oven for about 30 minutes, check on it and see it its done for you if not obviously bake it til it is!! You can chow down after its done cooking or you can let it cool down and put in individual freezer friendly containers like I do and freeze it….for me personally I put an expiration of 3 months when its in the freezer…

Enjoy its yummo!!!!

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