Old School Tamale Pie with the Best Cornbread Topping

4.73 from 51 votes

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.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner, Lunch

Cuisine: American, Southwest

Keyword: Best Cornbread Recipe, Tamale Pie, The Best Tamale Pie

Servings: Servings

Calories: 971kcal

Author: Great Grub, Delicious Treats

Ingredients

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

Instructions

Preheat oven to 350°

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.

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