Shortcut Tamale Pie with Jiffy Corn Muffin Mix
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You can’t go wrong with a skillet full of something warm, cheesy, and topped with cornbread! This Tamale Pie is packed with flavor, easy to throw together, and just the thing when you’re craving something hearty and homemade.
Sheila’s Recipe Snapshot
With its hearty meat filling and a soft, cheesy cornbread topping, this Tamale Pie is the definition of comfort food.
Tamale pie might just be the casserole to beat all casseroles. You’ve got that savory, spiced beef filling, a fluffy cornbread topping (and you know this Southern girl is all in when cornbread’s involved), and just enough melty cheese to make everything rich and perfectly balanced.
Don’t get me wrong, traditional tamales are absolutely worth the time and effort. But on a regular weeknight? I’m reaching for this tamale pie recipe— it has all the classic tamale flavors and comes together without all the extra steps!
It’s one of those recipes I make often when I’ve got ground beef on hand and need something easy and satisfying. If you’re in the same boat, take a look at my easy ground beef dinner recipes for more weeknight ideas your family will love.
Ingredient Notes for Tamale Pie Recipe
- Olive Oil | To sauté the vegetables and start building flavor.
- Onion & Red Bell Pepper | This combo builds a base of flavor and adds some color.
- Ground Beef | Use lean ground beef for a hearty filling without excess grease, or drain well after browning to avoid a watery filling.
- Diced Tomatoes with Green Chilies | I love using the canned tomatoes that already have green chilies in them here. They add acidity and a little kick of heat.
- Water | Loosens the filling just enough to create a rich, saucy consistency as the filling simmers.
- Spices | A blend of chili powder, ground cumin, and salt gives the beef mixture its classic Tex-Mex flavor—adjust to taste if you like a little more heat.
- Sliced Ripe Olives | Optional, but they add a nice briny bite.
- Shredded Cheddar Cheese | Melty, gooey goodness for both inside and on top.
- Corn Muffin Mix | The shortcut that makes the fluffy cornbread topping quick and easy.
Variations and Substitutions
- Swap ground beef for turkey or chicken: Both would work well as a lighter option that still delivers plenty of flavor.
- Use homemade cornbread batter: If you prefer, your favorite cornbread recipe works beautifully here!
- Add beans or corn: Black beans or sweet corn make it even heartier and stretch the dish further.
- Adjust the spice level: Use mild tomatoes or add jalapeños for more heat!
- Make it vegetarian: Swap the meat for a mix of beans and sautéed veggies.
How to Make Jiffy Tamale Pie
This recipe is so easy to put together—all you need is a skillet, a bowl, and a baking dish!
PREHEAT & PREP. Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.
BROWN THE BEEF. Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and ground beef. Cook until the vegetables are tender and the beef is browned, breaking it up as it cooks. Drain any excess grease.
ADD TOMATOES & SPICES. Stir in the tomatoes with green chilies, water, chili powder, cumin, and salt. Reduce the heat and simmer for 15 minutes, stirring occasionally.
ADD OLIVES. Remove from the heat and stir in the sliced olives. Transfer the mixture to the prepared baking dish.
PREP THE CORN MUFFIN MIX. Prepare the corn muffin mix according to package directions. Stir in 1 cup of the shredded cheddar cheese.
LAYER THE TAMALE PIE. Spoon the cornbread batter evenly over the meat mixture, spreading gently. Sprinkle the remaining 1 cup of cheese over the top.
BAKE. Bake for 15–20 minutes, or until the cornbread is golden brown and cooked through. Serve warm, topped with shredded lettuce, cilantro, diced tomatoes, sliced avocado, and a dollop of sour cream, if desired.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Let the tamale pie cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days! Reheat individual portions as needed.
- To freeze: Once cooled, wrap the dish tightly in plastic wrap and foil, or store portions in freezer-safe containers. Freeze for up to 2 months, then thaw overnight in the fridge before reheating.
- To make ahead: Prepare the beef filling ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, add the cornbread topping fresh and bake as directed for the best texture.
Frequently Asked Questions
Yes! You can prepare the beef filling a day in advance and store it in the fridge. When ready to bake, add the cornbread topping and pop it in the oven!
This usually happens if the filling hasn’t simmered long enough. Letting it cook down ensures a thicker, more flavorful base, which will prevent the casserole from coming out too watery!
If you prefer from-scratch cornbread, your favorite recipe works perfectly in this dish.
Looking for More Tex-Mex Recipes?
These easy Chicken and Black Bean Enchiladas and my Chicken Burrito Bowl Recipe are both family favorites. I have a yummy Mexican Ground Beef Casserole recipe, too!
What to Serve With Tamale Pie
Tamale pie is a full meal on its own, which is part of why I love it. But a few side dishes can round it out, especially if you’re feeding a crowd! I would serve it with Arroz Poblano or Santa Fe Rice Salad on the side. A side of avocado slices, sour cream, or even a little fresh salsa on top is also a great way to serve it!
More Fan Favorites
- Chicken Enchilada Soup Recipe
- Jalapeno Cornbread Muffins
- Chicken and Cheese Enchiladas
- Stuffed Bell Pepper Casserole
- Mexican Corn Salad
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Tamale Pie
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced red bell pepper
- 1 ½ pounds ground beef
- 2 10-ounce cans diced tomatoes with green chilies
- 1 cup water
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ cup sliced ripe olives
- 2 cups shredded cheddar cheese divided
- 2 8.5-ounce boxes corn muffin mix (such as Jiffy) prepared according to package directions
Instructions
- Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and ground beef. Cook until the vegetables are tender and the beef is browned, breaking it up as it cooks. Drain any excess grease.
- Stir in the tomatoes with green chilies, water, chili powder, cumin, and salt. Reduce the heat and simmer for 15 minutes, stirring occasionally.
- Remove from the heat and stir in the sliced olives. Transfer the mixture to the prepared baking dish.
- Prepare the corn muffin mix according to package directions. Stir in 1 cup of the shredded cheddar cheese.
- Spoon the cornbread batter evenly over the meat mixture, spreading gently. Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 15–20 minutes, or until the cornbread is golden brown and cooked through.
- Serve warm, topped with shredded lettuce, diced tomatoes, sliced avocado, and a dollop of sour cream, if desired.
Notes
- Simmer the filling. Let it cook the full 15 minutes to deepen the flavor and thicken the sauce so the pie isn’t watery.
- Don’t overmix the batter. Stir the cornbread just until combined to keep the topping light and tender.
- Swap the tomatoes if needed. Use two 15-oz. cans of crushed tomatoes in place of the diced tomatoes with green chiles and water.
- Check the center. Insert a toothpick into the cornbread topping—if it comes out clean, it’s done.
- Let it rest. Cool for 5–10 minutes before serving so the filling sets and slices more easily.
- To store: Cool completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days. Reheat individual portions as needed.
- To freeze: Wrap tightly or store in freezer-safe containers. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make ahead: Prepare the beef filling up to 2 days in advance and refrigerate. Add the cornbread topping just before baking for the best texture.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
