Skillet Tamale Pie


Thought I would try something new for me, but probably a staple in times past. I like to use roasted corn kernels because it adds additional flavor.

Skillet Tamale Pie


  • 4 cups cornbread, crumbled
  • 3 cups shredded Mexican cheese blend
  • Salt and pepper
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 Tbsp vegetable oil
  • 1 onion, small dice
  • 1 jalapeno, minced
  • 1 ear corn roasted and kernels cut from cob
  • 1 clove garlic, minced
  • 1 pounds 90 percent lean ground beef
  • 1 can black beans, drained and rinsed
  • 1 can Ro-Tel tomatoes with chiles


  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. Combine cornbread, corn, 1½ cups cheese, and seasonings in a bowl.
  3. Heat oil in large heatproof skillet over medium high heat until shimmering.
  4. Cook onion and jalapeno until softened, about 5 minutes.
  5. Add beef and cook until no longer pink, about 5 minutes.
  6. Add salt, pepper, chili powder, and cumin.
  7. Stir in beans, tomatoes and cook until thickened, about 5 minutes.
  8. Off heat stir in remaining cheese.
  9. Arrange cornbread mixture evenly over filling.
  10. Bake until cornbread is golden brown, 10 to 15 minutes.


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