Easy Jiffy Tamale Pie

A slice of Jiffy tamale pie with cornbread crust topped with sour cream on a plate.

5 from 1 vote

Make this easy Jiffy tamale pie recipe using cornbread mix in just 30 minutes! A one-pan Tex-Mex dinner loaded with ground beef, cheese, and a golden cornbread crust. Perfect for weeknight meals!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Tex-Mex

Servings: servings

Calories: 485kcal

Author: Angela Lietzke

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 homemade taco seasoning
10 ounce homemade red enchilada sauce or store-bought
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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