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!
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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.
This looks so good! What a great combination of flavors!
I used my homemade cornbread recipe which I grind my own cornmeal and my own whole wheat flour. I was out of Chipotle so I used smoked paprika.
I plan on making this but I’m not a great fan of jiffy corn bread mix. is it ok to use a standard cornmeal mix instead?
Same here. Waaaay too sweet!
This was delicious!!! I only used 1 pound of hamburger. And I should have pulled mine out after about 30 minutes. I checked it at 45 minutes and it was a little “over done” but it was absolutely delicious!!! My 11 year old son liked it and that says it all because he is a picky eater. Will definitely make again. I never usually kept jiffy mix on hand, but that would definitely be something I will start keeping simply to make this as a last minute supper need.
We made this tonight for dinner— we LOVED it… only change in original recipe was I used 1 large poblano pepper which yielded about 1 1/8 cups of pepper— it tasted perfect!!!
Will definitely make this again!
Thanks for the recipe!
Hi, I made the recipe and I love it! I just had one question, how long can I store it in the fridge?
Thank you!
This was delicious!
Lost count of how many helpings we had. ????
I did scale back just a tad on Chipotle chili powder and used just one Poblano, (I’m kind of a light-weight).
It still had a nice smoky flavor but next time I’ll bump the heat up a little.
This sounds so delicious! I am thinking of making it for a Girls Night party. Can I make it the day before, refrigerate it, then bake the next day? Or, would it be better to bake it and reheat the day of the dinner? Thanks for the help!????
Can you make this a day ahead?
I think that would be a great idea!
Mines still in the oven! I used your recipe except I didn’t have the Pablo Peppers! I used green Peppers and a can of chili peppers! It still tasted great! We’ll see! Thanks for the recipe!
Amazing!!!!! I followed the recipe exactly as printed. Everyone is the family requests that I make it again!!! Thank you for the recipe!!!!
This is one of my favorite fall and winter recipes! I am unable to find poblano chilies in my local market so I substitute diced Ortega chilies and add a can of black beans. I’m making this recipe tonight so I can gift it tomorrow to a coworker from her secret Santa.
That is so sweet. I never thought about gifting food around Christmas. Such a thoughtful idea. ????
Made this tonight for friends and everyone loved. One friend even took some home. I did add a can of black beans.
Awesome!
i GOT MINE FROM RADA CUTLERY AND USE IT ALL THE TIME. IT REALLY BREAKS UP HAMBURG WHEN COOKING.
Ahhh success. Husband, teenager and toddler approved. Moving this to the rotation. 😁 thanks!!
You’re welcome!
This is so delicious 😋
We eat it w Mexican Street Corn (also a Pinterest recipe). The hot & cold pair perfectly.
Second time making this casserole everybody loved it
Very good recipe. I used ground turkey, chipotle salsa and a can of green chili’s instead of pablono peppers (because that’s what I had) . I also used a small can of cream corn in the cornbread mix with a little less milk. Turned out great and will be making again
If you measured a box of Jiffy, how much would it be in a cup measurement? I would prefer to use Martha White rather than the box mix and just wondered how much cornmeal to use.
This looks and sounds really delicious! And I love reading the many comments and how everyone loves it!
I do have a question. So although you put the cornbread on the bottom, it looks like as it bakes the cornbread rises up to the top and meshes with the cheese. Is that what I am seeing? I can’t wait to make this!
Thanks!
You a actually split the corn bread in two! Half on bottom (spread it around with a spoon) and half on top (spread it the same way) and it’s amazing!!
This was so delicious. We gobbled up 2 bowls each. I paired it w Elote dip & it was like its perfect match.
I know it’s a hit when I hear ‘I can’t wait to eat this again tomorrow!’
Thanks for sharing this keeper 😋
You’re welcome!
I cook new recipes all the time and my husband almost always likes what I make and I tried this for the first time tonight and he said this was one of the top 3 best things I’ve ever cooked him. I was heavy handed on the cheese but otherwise followed directions to a tee. I’ll be saving this in my rotation!
Sooo glad to hear that!!! 🥰
I made this yesterday with chicken, and hands down, it is one of the BEST casseroles ever!!!! The contrast of the sweet corn bread with the smoky mild heat from the peppers is fantastic!
Definitely a keeper. Thanks for sharing it!
You’re very welcome!
I have made this recipe several ways and it always turns out delish!!!
It’s easy and it’s fun to make, because everyone loves it, no matter what I put in it, or leave out.
Can I use Green Enchilada Sauce with the ground beef instead of the Red?
Sure! I don’t see why not!
Thank you.
Also, I’ve noticed several of the ladies mention not liking Jalapeno pepper. Either they aren’t reading your recipe right o they are confusing Poblano for Jalapeno..
You say Poblano peppers, not Jalapeno
Frankly, I love Jalapenos!
Me too! I love both!
This is a big hit! Love how easy it is to make. It’s a satisfying meal with deep flavor. Will definitely add this to our list of favorites.
Yeah! I’m so glad!
We really enjoyed this meal. I used shreaded chicken in place of beef and left out the extra sugar. My son had 4 helpings.
Love that!
I made this tonight for dinner. It was OK. I thought it would be so much better. The rest of the family really liked it though so I was glad for that! Thanks.
I’m so sorry you didn’t like it! I’m glad others did though!
My 2nd time to make this ! Hope it is as yummy as it was the first time!
Me too!
Loved this Texas Tamale Pie, but I was baking in a cast iron skillet so I used 2/3 of a 20 oz can of the red sauce so it didn’t dry out. Only modification. My family loved it. Will definitely make again!!
That’s awesome!
I have been making something similar to this for several years. I use Ranch Style beans (rinsed) instead of Corn in the filling. Then I make the Cornbread with a can of Cream Corn instead of as much milk normally called for in recipe. Trying to keep the Cornbread the same consistency as the Cornbread according to the instructions.
Only thing I don’t understand is add brown sugar to the Cornbread? Jiffy is already quite sweet. If using plain Cornbread mix, I would use the Brown Sugar for sweetness.
Thanks for posting. Helped to remind me that my husband loves this Casserole and I haven’t made it in months.
Making this for the 3rd time tonight! We love it. I don’t change a thing….except perhaps a little more cheese!😉 Thanks for the recipe. Love your site!
Thank you so much!
This looks delicious! I have always have self rising buttermilk corn-meal mix on hand. How would I substitute it for the jiffy mix? Thank you!!
17 oz self rising cornmeal sound about right, That’s all jeffy is self rising cornmeal though there may also be flour mixed in to? Better stick to the recipe as written. Jiffy is cheap to buy.
Hi just saw this
And wanted to know
If this can be frozen
Yes!!! I put it all together, then freeze before cooking. Then when you are ready to cook, take out of the freezer and go straight to the oven. Just add about 30 minutes to cooking time.
I miss tamales SO much since I moved away from South TX (RGV)!!!! Sure do wish this was printable!!
I will work on that!! I promise! I’m glad you like it!
For those of you who want to print this recipe, copy and paste into Word, you can then save it to your files, as well as print it from there.
Thank you for that suggestion!! I’m still working on getting printable recipes!
You can copy and paste , then go to Words on your computer, hit print, it work I’ve done it on a couple of recipes.
I made the tamale pie for the first time last night, leaving out some of the peppers. Everyone loved it, including my skeptical husband! The leftovers tasted just as good this afternoon! Thanks for the idea!
Made this on our last trip to Texas, OMG is was FANTASTIC..The BEST Tamale Pie I have ever had. Everyone loved it. Thanks for sharing. I was going to post a picture, but we dug into and ate so much that I forgot. Will make again and take a picture.
I’m so glad you like it!
You’re so welcome!! It’s my family’s FAV!
This is delicious! Can you make this recipe printable?
I will work on that!
just save the page or pages you want to print. Once saved, open them up and print.
We’ve featured your Texas Tamale Pie on this weeks Budget Friendly Meal Plan. My family loves this recipe, we’ve eaten it several times. Because of how delicious it is and how inexpensive it is to make it was perfect to include in the meal plan. We’d love to share some of your other budget friendly recipes in future meal plans. Just email us the link!
Robin | Fluster Buster
Wow! Thank you so much!! Sure, I’d love to share more! Send me your email!
Thanks you for an amazing and delicious recipe.
You’re so welcome!
This is a great casserole. Well definitely make it again.
Thank you!
If I freeze this, do I thaw before cooking or cook from frozen? Thank you!
HI!! I have only frozen it once. I put it in the oven frozen and just cooked it a little longer.
This sounds delicious! Going to make it tonight. Thank you!
ooooh! I hope you love it!
Do you drain the grease from the hamburger meat?
I don’t!
Jiffy mix and brown sugar? Is it sweet? The rest sounds really tasty but jiffy mix is kinda sweet so I’m curious.
Thanks
Hi! 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!
I 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. 😋
You are so welcome!! Yes, it’s one of our favorites!!!
I 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!!
GREAT IDEA!
Hey 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
I think this recipe would be great with ground chicken! I’d love to hear how it turns out!
You can also use ground turkey in place of the ground beef.
That’s a great idea!
Thank you!!!!
You’re welcome!!
If I do this in two smaller pans do I need to reduce the cooking time? I’m going to share with someone.
Yes, I would reduce the cooking time to 30-40 minutes!
What do you serve with this
Hi! I usually just serve with chips, salsa, and queso! It’s so filling, it’s enough by it self!
Do you think this can be made ahead of time and kept in the refrigerator for a few hours?
Absolutely!! I have even prepared it and frozen it! It tasted fine!
Do you cook before you freeze or just prepare and freeze.
I just prepare and freeze, I think the cornbread would get to hard if you cook then freeze!
this 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.
I’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!
Making 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
HI!! 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!
Its in the oven now can’t wait !!!
Awesome! I hope you love it!
am I using 10 oz. or 5 oz. of enchilada sauce?
Hi! The store I shop at has 10 ounce cans and I use half. So a 5 ounce can would work perfect!
Thank 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. 🙂
That’s awesome! It’s one of our favs! hahaha no one has told me that yet! I just added it, thank you!
Making 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!
Hi 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!!
I 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!!!
Ooh no!! Let me look!
Ok just went in and it should be working just fine!! Happy cooking!!
This certainly looks delicious. I’m always looking for new recipes to try. Thanks for sharing
You’re welcome! It’s soooooo good!