This Easy Jiffy Tamale Pie is a simple, super flavorful one-pan meal! A delicious mixture of meat, veggies, and enchilada sauce is topped with an easy, cheesy cornbread (from Jiffy mix!), then baked until golden brown. Pile on your favorite toppings and enjoy! This dish can also be made ahead and frozen and is perfect for busy weeknights!
112 oz.can of enchilada sauce (or about 1 1/2 cups)
3cupscheddar cheese, shredded
sour cream, cilantro, green onions, black olives (optional toppings)
For the cornbread topping
18.5 oz. box Jiffy cornbread mix
1large egg
1/3cupmilk
Instructions
In a 10 inch cast-iron skillet (or similar oven-proof skillet), over medium-high heat, add a little olive oil. Then brown ground beef 3-4 minutes, breaking up the meat with a wooden spoon. Pro Tip: Use a potato masher in the last minute of cooking -- it works great to get the meat broken up nice and fine! (If you don't have an oven proof skillet, see Note 1 below).
Add onion, red pepper, corn, green chilies, and taco seasoning. Stir to combine, and cook another 3-4 minutes, or until veggies are soft.
Stir in enchilada sauce and half of the cheese. Taste and season with salt, if needed (See Note 1).
Preheat oven to 375°F. In a mixing bowl, mix corn bread mix (make sure you break apart any big clumps, if you can), egg and milk. Whisk a few times until smooth and ingredients are incorporated.
Pour cornbread batter over the top of the meat mixture. Gently push batter to the edges and smooth with a spatula or butter knife. Sprinkle on remaining cheese.
Bake tamale pie for 20-25 minutes until cornbread is golden brown and cooked through...filling should be nice and bubbly! Allow pie to rest for 5-10 minutes. Pile on your toppings and enjoy!
Notes
Note 1: At this point, if you don't have an oven-proof skillet, you can just transfer the meat mixture to an 9x9 baking dish (or similar).