Old School Tamale Pie with the Best Cornbread Topping
This tamale pie is absolutely delicious and is packed with perfectly seasoned ground beef, onions, corn, black olives, tomatoes, cheese and topped with the best cornbread topping.
Servings: 8 Servings
For The Meat Filling
- 1½ pounds ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon pepper
- ½ teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 15 ounce can corn drained
- 10 ounce can Rotel drained
- 3.8 ounce can sliced black olives drained
- 15 ounce can enchilada sauce
- 4 ounce diced green chilies
- 1½ cups Colby jack cheese
For The Cornbread Topping
- 3 cups Marie Callender's cornbread mix
- 8 ounce sour cream
- ½ cup water
- 1 large egg
- ½ cup onions chopped
- 4 ounce can diced green chilies
- 2 cups cheddar cheese shredded, divided
For the Meat Filling
In a large cast iron skillet, cook meat and onions over medium high heat until meat is no longer pink. Add garlic and cook for 2 more minutes. Drain grease and return to skillet.
Season with cumin, chili powder, salt and pepper. Stir.
Pour in enchilada sauce, Rotel, corn, olives, and diced green chilies. Stir to combine. Bring to a boil then reduce heat, add Colby Jack cheese, stir, and simmer while making the cornbread.
For the Cornbread Topping
In a large bowl, add cornbread mix. Set aside.
In a medium bowl, mix sour cream, water, egg, onion, and diced green chilies together.
Pour wet ingredients into cornbread. Stir. Add ½ cup of cheese. Stir.
Spoon cornbread batter on top of meat. Top with remaining 1½ cups of cheese.
Place cast iron skillet into the oven and bake uncovered for 30-35 minutes or until a toothpick inserted comes out clean.
Serving: 1 Serving | Calories: 971kcal | Carbohydrates: 97g | Protein: 34g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1923mg | Potassium: 548mg | Fiber: 6g | Sugar: 61g | Vitamin A: 1323IU | Vitamin C: 16mg | Calcium: 492mg | Iron: 5mg