Easy Tamale Pie

I’ve received several requests for an easy Tamale Pie recipe using Jiffy’s Corn Muffin Mix. Layers of cornbread, enchilada sauce, ground beef and cheese. Ready in a jiffy.




4.9 from 29 reviews
Easy Tamale Pie
Layers of cornbread, enchilada sauce, spiced ground beef and cheese, baked until melty and topped with all your favorite taco fixings!
Serves: 8-12
  • 1 box of Jiffy Corn Muffin Mix (standard 8.5 oz box)
  • ⅓ cup milk
  • 1 egg
  • 1 small can diced green chiles (4.5 ounce can)
  • 1 can of corn or creamed corn
  • 1 lb ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¼ cup enchilada sauce
  • 2 cups of shredded cheese (I used sharp white cheddar)
  • Salsa
  • Guacomole
  • Sour Cream
  • Shredded Cheese
  • Cilantro
  • Lime wedges
  1. Preheat oven to 400 degrees F.
  2. Whisk together Jiffy Corn Muffin Mix, milk, and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
  3. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
  4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
  5. Let cool for 10-15 minutes before serving with desired toppings.


Not sure where to go next?      Read my story or try a 2Teaspoon's favorite:

Or start your own food blog!      Click below to find out how:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  



Add your address to receive new 2Teaspoons posts via email.


  1. Kristi Jane says

    This one is a keeper! My husband took one bite, smiled and nodded. He gets nervous when I try new recipes. I wouldn’t change a thing!

  2. Jahniesha Pratt says

    Amazingggggggg ! I accidentally grabbed mild cheddar cheese and it came out splendid will definitely keep this recipe on hand and next time use mozerella

  3. Joliene says

    Is this very spicy? Have stomach problems and have to be careful. But this sounds so good! Maybe just cut down or eliminate the cumin or chili pwd? Any suggestions?

    • says

      Hi Joliene! Thanks for reaching out with your question. To make the recipe as not spicy as possible I would make sure you use a mild enchilada sauce and eliminate the chiles in the cornbread and the chili powder in the meat. Enjoy 🙂

  4. Naomi says

    This was super good! I made this and it turned out great. I don’t live in the U.S so I had to make the enchilada sauce, and it tasted way better than a store bought can. 5 stars!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: