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This smothered Tamale Pie is an extraordinary dish. It’s a very cosy casserole-like pie with a cornbread base quenched with enchilada sauce and topped with taco meat and melty cheese. This smothered tamale pie is a million better than our usual tamale pies!


1 large egg

1 pound of ground beef

Cooking spray

1 box corn muffin mix (such as JIFFY)

1/2 cup sour cream

1 tablespoon extra-virgin olive oil

1/2 cup canned creamed corn

1 teaspoon ground cumin

1 onion, chopped

1 teaspoon chili powder

2 cloves garlic, minced

1 cup shredded cheddar

1/3 cup red enchilada sauce

1 cup shredded Monterey jack

Kosher salt

Freshly ground black pepper


How to make Smothered Tamale Pie

Step 1: Prepare the oven. Preheat it to 400 degrees. Using cooking spray, grease a large oven-safe skillet.

Step 2: Place the corn muffin mix, egg, sour cream, and creamed corn in a large bowl. Mix well until blended. Empty the contents of the bowl into the prepared skillet. Place in the preheated oven and bake for about 20 minutes or until golden. Remove from the oven when done and let it cool.

Step 3: Heat the oil in a large skillet over medium heat. Then, add the onion, cumin, and chili powder. Season with salt and pepper, then cook the onion for about 5 minutes until soft. Next, add the garlic and continue to cook for another minute until aromatic.

Step 4: To the skillet, add the ground beef and cook for about 6 minutes, breaking the meat up using a wooden spoon until browned.

Step 5: Using a fork, poke the whole surface of the cornbread, then pour the enchilada sauce over it. Add the beef and sprinkle the cheeses on top. Tent with foil and bake for about 20 minutes or until the cheese has melted. Uncover and broil for about 5 minutes until the cheese is golden.


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