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This easy Cheesy Tamale Pie recipe is made with simple ingredients you probably have on hand. It’s an easy back to school dinner recipe, perfect for the cool weather nights ahead.
I’ve teamed up again withCache Valley Creameryto create this Easy Cheesy Tamale Pie topped with Cache Valley Creamery Four Cheese Mexican Finely Shredded Cheese Blend.
Their Four Cheese Mexican shredded cheese is a blend of Cheddar, Monterey Jack, Asadero and Quesadilla cheese. It’s convenient, recipe-ready and delicious! It makes preparing those cheesy recipes your family craves quick and easy.
Cache Valleyhas been offering delicious cheeses using only the highest-quality ingredients to Utahns and surrounding areas since 1937. The ooey, gooey cheese on this tamale pie makes it a meal your family is going to love.
The tamale pie has corn bread crust, topped with an easy to make ground beef tamale filling loaded with simple ingredients:
- tomatoes
- mild green chilies
- black beans, and
- corn
The filling is topped with the shredded Four Cheese Mexican blend and finished with a sprinkle of chopped fresh parsley for a pop of color.
The tamale pie recipe makes enough servings that you could put leftovers in a wide mouth thermos and send it to school with the kids for lunch the next day.
Here’s a fun, short video showing how easy it is to make the Cheesy Tamale Pie recipe. Be sure to notice the great, sleek new white package design for Cache Valley cheese. It makes it even easier to spot when you’re shopping.
How to Make the Cheesy Tamale Pie Recipe (Video)
[mv_video aspectRatio=”16:9″ key=”p5ap29gkuycmj4emrdwm”]
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5 from 2 votes
Easy Cheesy Tamale Pie
Prep Time20 minutes mins
Cook Time25 minutes mins
Additional Time5 minutes mins
Total Time50 minutes mins
Course: Beef
Servings: 6 - 8 servings
Author: Barbara Schieving
Ingredients
- 1 package 8.5 oz corn muffin mix
- ½ cup milk
- 1 large egg
- 2 tablespoons vegetable oil divided
- 1 pound lean ground beef
- ½ cup onion finely chopped
- 1 package 1 oz. taco seasoning mix
- 1 can 14.5 oz diced tomatoes in puree
- 1 can 4.5 oz chopped green chilies, drained
- 1 can 14.5 ounces black beans, drained
- 1 cup frozen corn
- 2 cups Cache Valley Four Cheese Mexican shredded cheddar cheese blend
- 2 tablespoons finely chopped parsley for garnish optional
Instructions
Preheat oven to 400°.
In a mixing bowl, stir together the corn muffin mix, milk, and egg just until blended—the batter will be lumpy.
Coat the inside of a large 12-inch cast iron skillet with 1 tablespoon vegetable oil. Spoon batter into cast iron skillet. Set aside.
Add ground beef to a second skillet and cook over medium-high heat, stirring occasionally to break up the meat, until the beef is no longer pink. Remove beef to a plate lined with paper towels.
Add remaining tablespoon of oil and onion to the skillet, sauté until onion is tender, about 3 minutes. Add ground beef and seasoning packet and sauté 1 minute.
Stir in tomatoes, chilies, beans, and corn. Spoon mixture gently on top of the cornbread batter in the cast iron skillet.
Sprinkle cheese on top of tamale pie. Cover with foil and bake 25 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Sprinkle parsley on top before serving.
Disclosure: This post is sponsored byCache Valley® Creamery, but all opinions expressed are always my own. You can also find Cache Valley Cheese onFacebook.
More cheesy recipes you might like:
Chicken Caprese Burger, Barbara Bakes
6 Cheese Italian Sausage Stuffed Mushrooms, Barbara Bakes
Bruschetta Turkey Burgers with Zesty Avocado Spread, Barbara Bakes
Creamy Cashew Chicken Puffs, Barbara Bakes
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Brianne @ Cupcakes & Kale Chips
Any recipe with the word “cheesy” in the title will be a hit with my kids! I have to make this!
Reply
Liren | Kitchen Confidante
I love how you took the best part of tamales and made it into a pie, all in a skillet! And all the cheesy goodness makes it so irresistible!
Reply
Julie | Table for Two
I cannot wait to try this! I love tamale pie!
Reply
Taylor @ Food Faith Fitness
If it has “easy” and “cheesy” in the name, I am IN! Can’t wait to try this!
Reply
Carol
This is one of our favorite Mexican dishes and I haven’t made it in goodness knows how long…I get too busy trying new ones! I can’t wait to try your version. It looks delicious-and so easy too! Thank you Barbara! 🙂
Reply
Jan
Hello,
Thank you for all of your delicious recipes. I don’t usually comment, but our family has enjoyed many of them, especially many of your pressure cooker recipes.
What diameter of cast iron skillet do you use for this tamale pie? I have different sizes, but want to ensure that I use the right size so that the baking time will be accurate.
Thanks so much!
Reply
Barbara Schieving
That’s so nice – thanks Jan! It’s a 12-inch cast iron skillet. Enjoy!
Reply
