Weeknight One Skillet Tamale Pie
Flavors Used:
It may be cold outside but this weeknight one skillet tamale pie will keep you warm in every bite. This tamale pie offers a fiesta of flavor in every bite from creamy Dan-O’s cornbread to cheesy beef and veggies! This is an easy to throw together dinner that you can make in about an hour making it perfect for busy weeknights and the hectic holiday season.
Frequently asked questions about tamale pie
Do I have to use beef for tamale pie?
Nope, you could sub in just about any protein. A good recommendation would be chorizo!
What other cheeses could I use for tamale pie?
You can use just about any melting cheese, but queso oaxaca or queso asadero would be great choices.
Storing and reheating tamale pie
You can keep tamale pie in the fridge for about 3-4 days. To reheat the dish, cover it loosely with foil and heat at 350°F, till it’s warmed through. To freeze it, cool to room temperature throw it in an airtight freezer bag or container then put it in the freezer. Thaw in the fridge overnight before reheating.
Where does tamale pie come from?
It’s thought to have come from Texas in the 1900s. It became popular in cafeterias, and then boomed in popularity again when wheat was in shortage during the world war 2 era.
Ingredients
- Your favorite Dan-O’s Seasoning
- 3 tbsp Dan-O's Tac-O Seasoning or a packet of taco seasoning
- 1 box Jiffy Corn Mix
- 1 egg
- 1 ½ cups sour cream
- 1 of creamed corn
- 1 red bell pepper
- 1 medium sized tomato
- 2 jalapenos
- 1 large onion
- 2 lbs ground beef (80/20)
- 1 can of red enchilada sauce
- 2 cups shredded Mexican blend cheese
Preparation Instructions
- In a cast iron skillet, heat 1 tbsp of oil over medium-high heat.
- Add in the peppers and onion and sauté until soft. Once veggies are soft, add in ground beef and Dan-O's Tac-O seasoning.
- Once beef is browned, drain the grease.
- Take the skillet off heat then sprinkle with cheese.
- In a bowl mix combine Jiffy mix, egg, sour cream, your choice of Dan-O’s Seasoning, and creamed corn.
- Pour your cornbread mix into the skillet, spread it evenly overtop the beef mixture.
- Top with additional cheese if desired, and bake at 400°F for 20 to 40 minutes. Depends on the size of your skillet and how thick the mixture is.
- While that cooks, heat a can of red enchilada sauce over low heat. Just enough to warm it up.
- Once cornbread is cooked, poke holes all over and pour your red enchilada sauce over top.
- Slice into wedges, and top with diced tomatoes, jalapenos, sour cream and whatever else you desire.
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Put the recipes in a recipe book that I can buy so I don’t have to keep starting over with my perusing!!!
A printable version would be great,
Yes, I agree. I was just looking to see if there was a print tab to click on, for the recipe.
That would be fantastic Dan, if you could do that for us. To make a printable version of each recipe.
Thank You.
Ask and you shall receive, print recipe is now a feature! We’re also cooking up some recipe e-books, so sign up for our email to stay tuned and get weekly recipes!