This Jiffy Tamale Pie recipe delivers all the classic flavors of a tamale—savory ground beef and a touch of sweetness from the golden cornbread crust—in a fraction of the time. Get the flavor of tamales in an easy, weeknight-friendly dish that's made in one skillet, just like my one pot Mexican chicken and rice. YUM!
Growing up in Texas, the holidays always included tamales. But let’s be honest—making tamales from scratch is a labor of love and takes hours to make. That’s where this easy tamale pie with Jiffy mix comes in. This recipe is the perfect shortcut, delivering all the flavors we adore ready in 30 minutes!
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Tamales are a beloved dish with roots in Mexico and Central America, made from soft, slightly sweet masa, a corn dough, filled with flavorful meats, cheese, or veggies. Wrapped in a corn husk or banana leaf and steamed to perfection, they’re a staple at holidays and special gatherings.
Enchiladas are another festive favorite, but like tamales, they can be time-consuming to prepare. That’s why, when I want all the delicious flavors without the extra effort, I turn to my chicken enchilada casserole—a simple, satisfying shortcut that delivers big on taste!
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Why You'll Love this Recipe
- Ready in 30 minutes, this one-pan dinner is quick and easy to make perfect for busy weeknights.
- Need a dinner you can make-ahead of time? Easily prepare the filling in advance to get this Texas tamale pie on your table even quicker!
- A flavorful Mexican-inspired recipe with a Texas twist meets the simplicity of a skillet meal.
Ingredients
- Ground beef creates a hearty, savory base for this dish. I prefer to use lean ground beef when making this recipe so I don't have to drain the fat from the skillet.
- Taco seasoning: This spice blend brings the signature Tex-Mex flavor. You can use a store-bought mix or make my low sodium taco seasoning recipe.
- Red enchilada sauce: Use you favorite enchilada sauce to keep the filling moist and flavorful while adding a tangy kick. For a spicier dish, opt for a medium or hot variety.
- Jiffy cornbread mix: Tamales are traditionally made with masa, but this recipe uses Jiffy corn muffin mix as a shortcut with similar flavor. The sweet cornbread crust contrasts beautifully with the savory filling. I like to add smoked paprika to the batter gives it a subtle smoky depth.
Variations
- Once, when I was recipe testing this beef tamale pie, I realized that I was out of canned enchilada sauce. I used what I had on hand which was a ½ cup of beef broth and 2 tablespoons of tomato paste. Although it worked well, I prefer the ease and flavor of enchilada sauce in this recipe for tamale pie.
- You can substitute ground turkey or ground chicken.
- Swap in Monterey Jack, Colby Jack, or pepper Jack for a slightly different flavor profile.
- Optional Garnishes: Sour cream, salsa, black olives, and fresh cilantro.
How to Make Jiffy Tamale Pie
Step 1: In an oven-proof skillet, or cast iron skillet, brown ground beef over medium heat. Next, add the onions and bell pepper and cook until softened. Add the taco seasoning and garlic and cook for an additional minute.
Step 2: Stir in the enchilada sauce, corn, diced green chiles, and half of the shredded cheese.
Step 3: Stir the meat mixture until everything is well combined then turn off the heat.
Step 4: In a mixing bowl, combine the Jiffy cornbread mix, egg, milk, and smoked paprika to make the cornbread topping for tamale pie. Stir well.
Step 5: Pour the cornbread mixture over the ground beef mixture in the skillet. Using a spatula, gently spread the batter to the edges of the skillet, ensuring the meat mixture is completely covered.
Step 6: Top with sliced jalapeños and sprinkle the remaining 1 cup of cheddar cheese over the batter. Place the skillet in the preheated oven and bake until the cornbread has a golden brown crust and is cooked through.
Recipe Tips
Don’t overmix the cornbread batter. Overmixing can activate the gluten in the flour, which results in a dense and chewy texture—not ideal for a light and fluffy cornbread topping! Stir gently, and as soon as you no longer see streaks of dry mix, stop mixing. This ensures your cornbread layer will bake up soft, tender, and perfectly airy,
To check if the cornbread is fully baked, insert a toothpick into the center of the cornbread topping. If it comes out clean or with a few crumbs (but no wet batter), it’s ready.
If you don’t have an oven-proof skillet for this easy tamale pie recipe, transfer the filling to a greased baking dish before adding the cornbread topping and baking.
Storage
Fridge: Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat in the oven or microwave individual portions.
Make-Ahead: Prepare the filling a day in advance and store it in the fridge. Add the cornbread topping just before baking.
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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Easy Jiffy Tamale Pie
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- 10-inch oven-proof skillet
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 2 Tablespoons taco seasoning
- 10 ounce red enchilada sauce
- 1 cup corn drained and rinsed
- 4 ounce diced green chiles
- 2 cups cheddar cheese shredded
- 1 jalapeno sliced
- Optional garnish: sour cream, salsa, or cilantro
Jiffy Cornbread Crust
- Jiffy cornbread mix 8.5 ounce box
- 1 egg
- ⅓ cup milk
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 400℉.
- In a 10 inch oven-proof skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks. Once browned, add the onions and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add taco seasoning and garlic and cook for an additional minute.
- Stir in the enchilada sauce, corn, diced green chiles, and 1 cup of shredded cheese. Mix until everything is well combined and warmed, then turn off the heat.
- In a mixing bowl, combine the Jiffy cornbread mix, egg, milk, and smoked paprika. Stir until no dry mix remains in the batter.
- Pour the cornbread batter over the beef mixture in the skillet. Using a spatula, gently spread the batter to the edges of the skillet, ensuring the meat mixture is completely covered.
- Top with sliced jalapeños and sprinkle the remaining 1 cup of cheese over the batter. Place the skillet in the preheated oven and bake for 15-18 minutes, or until the cornbread is golden and cooked through.
- Let the tamale pie rest for 5 minutes before cutting and serving. Serve with sour cream, salsa, and cilantro, if desired.
Notes
- If you don’t have an oven-proof skillet, transfer the filling to a greased baking dish before adding the cornbread topping and baking.
- Avoid overmixing the cornbread batter. Stir carefully, stopping as soon as the dry mix is fully incorporated. This will help the cornbread bake up light, fluffy, and deliciously tender.
- Check the doneness of the cornbread topping by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cornbread is perfectly baked. If you see wet batter, give it a few more minutes.
- Top it off with optional garnishes like sour cream, salsa, or a sprinkle of fresh cilantro for extra flavor and presentation.
- Store leftovers in an airtight container for up to 4 days in the fridge. Reheat in the oven or microwave individual portions.
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