Texas Tamale Pie
One of my favorite recipes and everyone seems to love it, WIN WIN! We also have put a spin on the Texas tradition of serving tamales on Christmas Eve, and we serve Texas Tamale Pie instead. It’s fun and easy to make, and I hope you Love it!
This post contains affiliate links. For more information on affiliate links please visit YRL Disclosure Notice.
Things You’ll Need:
- 9×13 casserole dish
- 1/2 (10 oz) can red enchilada sauce
- 4 ounces shredded Sharp Cheddar cheese
- 1 tablespoon brown sugar
Get Cooking!
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 9×13-inch casserole dish (Corningware is my fav) with cooking spray. It will stick to your pan if you don’t!
- Cook ground beef in a skillet (Lodge Cast Iron is my fav) over medium-high heat until brown.
- Stir in poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder; cook and stir until beef is crumbly and no longer pink, about 10 minutes. It will look liquidy, and that’s ok, the corn bread will soak it up while baking.
- Mix both packages of corn bread mix in a large bowl with 2 eggs, 2/3 cup of milk, and brown sugar. Whisk to combine.
- Spread 1/2 the prepared corn bread mixture into the bottom of prepared baking dish. Sprinkle 1/2 of both cheeses on top of corn bread mixture, then pour the beef mixture a top of that.
- Spoon the other 1/2 of the corn bread mix on top of the beef and carefully spread over the top with a spoon, leaving about half an inch from the edges of the pan. Then top with the rest of the shredded cheese.
- Cover with foil and bake in the preheated oven at 350 degrees F for 50-60 minutes.
Let's Be Friends!
Be the FIRST to know NEW information about the house renovation and Yellow Rose happenings!!
Nora Wright says
April 12, 2019 at 1:33 amThanks you for an amazing and delicious recipe.
Laura says
April 13, 2019 at 12:42 amYou’re so welcome!
Cheryl says
March 26, 2019 at 4:17 amThis is a great casserole. Well definitely make it again.
Laura says
March 27, 2019 at 3:15 amThank you!
Beth R says
March 26, 2019 at 12:17 amIf I freeze this, do I thaw before cooking or cook from frozen? Thank you!
Laura says
March 27, 2019 at 3:16 amHI!! I have only frozen it once. I put it in the oven frozen and just cooked it a little longer.
Linda says
February 14, 2019 at 5:54 pmThis sounds delicious! Going to make it tonight. Thank you!
Laura says
March 27, 2019 at 3:17 amooooh! I hope you love it!
Rosanna says
October 1, 2018 at 6:23 pmDo you drain the grease from the hamburger meat?
Laura says
October 1, 2018 at 7:53 pmI don’t!
Dukesmom12 says
August 21, 2018 at 2:46 amJiffy mix and brown sugar? Is it sweet? The rest sounds really tasty but jiffy mix is kinda sweet so I’m curious.
Thanks
Laura says
August 23, 2018 at 5:37 pmHi! It gives it just a tiny bit of sweetness! Not much though! If you don’t like anything sweet, you can just skip it! Hope this helps!
Sheri says
May 28, 2018 at 10:15 pmI made this tonight for dinner. It was delish! I will def be making this again. I made a few changes. I didn’t use jalapeño peppers, (I’m not a fan) so I used a can of green chilies, I also added a small can of sliced black olives and I used a can of Mexicorn. I also learned the hard way to spray the foil with Pam or use non stick foil. lol. A lot of the cheese on top stuck right to the foil. 🙄. Thanks for this great recipe. 😋
Laura says
May 28, 2018 at 10:16 pmYou are so welcome!! Yes, it’s one of our favorites!!!
Teresa says
March 4, 2019 at 5:42 amI also used green chilies instead of jalapenos I used one can of Mexican corn and I put sliced olives inside of the mixture and then also on top of the cheese. For the cheese I used medium cheddar and pepper jack mixed together it was amazing!!
Laura says
March 27, 2019 at 3:17 amGREAT IDEA!
Pat says
April 28, 2018 at 9:13 pmHey this looks great I want to do chicken and green sauce I don’t do well with ground beef(
I had a by- pass )but can eat a bit but want to make for work pot luck. Lots of younger women and they don’t eat much red meat. What ya thinkpat
Laura says
April 30, 2018 at 9:30 pmI think this recipe would be great with ground chicken! I’d love to hear how it turns out!
Mary Benner says
April 22, 2018 at 4:34 pmThank you!!!!
Laura says
April 22, 2018 at 9:34 pmYou’re welcome!!
Mary Benner says
April 22, 2018 at 3:02 pmIf I do this in two smaller pans do I need to reduce the cooking time? I’m going to share with someone.
Laura says
April 22, 2018 at 4:31 pmYes, I would reduce the cooking time to 30-40 minutes!
Sheila says
March 19, 2018 at 11:38 amWhat do you serve with this
Laura says
March 19, 2018 at 4:54 pmHi! I usually just serve with chips, salsa, and queso! It’s so filling, it’s enough by it self!
Cindi Wilken says
March 13, 2018 at 3:26 pmDo you think this can be made ahead of time and kept in the refrigerator for a few hours?
Laura says
March 14, 2018 at 3:02 amAbsolutely!! I have even prepared it and frozen it! It tasted fine!
Laura says
May 22, 2018 at 9:46 pmDo you cook before you freeze or just prepare and freeze.
Laura says
May 25, 2018 at 4:20 amI just prepare and freeze, I think the cornbread would get to hard if you cook then freeze!
cassy lora says
March 11, 2018 at 9:05 pmthis dish was so good.We love mexican food,this was a very easy to make”recipe” when i make it next time i was thinking about trying creamed corn. always fun to add and change items in recipes.
Laura says
March 14, 2018 at 3:01 amI’m so glad you liked it!! I think cream corn would be good! but maybe mix it in the cornbread mixture so that the inside filling doesn’t get too runny. If you try it, let me know how it turns out!
Sharon Oldham says
February 27, 2018 at 5:36 pmMaking this today-love the poblano peppers
Noticed a black chopper on your
“Utensil” page. I have been looking all over for this kitchen tool- cannot find- do you recall where you purchased yours?
Thank You
Blessings
Sherrie
Laura says
March 8, 2018 at 1:38 amHI!! I think you’re referring to the meat mix n’ chop. It is a pampered chef product, but you can find it on Amazon.com here is my affiliate link —> http://amzn.to/2FnTSLy It’s one of my favorite kitchen tools!
Barb says
September 20, 2017 at 8:49 pmIts in the oven now can’t wait !!!
Laura says
September 20, 2017 at 11:36 pmAwesome! I hope you love it!
Linda L says
July 31, 2017 at 9:43 pmam I using 10 oz. or 5 oz. of enchilada sauce?
Laura says
July 31, 2017 at 10:42 pmHi! The store I shop at has 10 ounce cans and I use half. So a 5 ounce can would work perfect!
Linda L. says
August 1, 2017 at 12:41 amThank you! Turned out great, we are adding ut to our dinner rotations. By the way, the corn doesn’t get added based on the directions. 🙂
Laura says
August 1, 2017 at 2:49 amThat’s awesome! It’s one of our favs! hahaha no one has told me that yet! I just added it, thank you!
Kelsey says
July 25, 2017 at 12:16 amMaking this today but wanting to freeze it for another time. How would you recommend I freeze this? Baked first and then frozen; or frozen raw then baked after defrosted when ready to use?
Thanks!
Laura says
July 25, 2017 at 2:02 amHi Kelsey! I have frozen this before it was cooked and it did great! I wouldn’t recommend baking then freezing because I bet the cornbread would get tuff. Hope you love it!!
Talia says
July 21, 2017 at 3:09 amI want to make this but for some reason where it lists ingredients I can only see a 13×9 pan, enchilada sauce, and shredded cheese and I don’t see the rest anywhere! Help!!!
Laura says
July 21, 2017 at 10:20 amOoh no!! Let me look!
Laura says
July 21, 2017 at 10:36 amOk just went in and it should be working just fine!! Happy cooking!!
Kelli-Anne says
June 1, 2017 at 1:45 pmThis certainly looks delicious. I’m always looking for new recipes to try. Thanks for sharing
Laura says
June 1, 2017 at 10:11 pmYou’re welcome! It’s soooooo good!