Tamale Pie

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Prep Time: 20
Cook Time: 40
Servings: 6

Capture the essence of traditional Tamales in a fraction of the time! Light and fluffy cornbread sits atop a layer of saucy, seasoned beef for perfectly portioned flavor in every bite.


You will need an 8″ square baking pan, preferably 2″ deep.



  1. Preheat oven to 400 F.
  2. In a medium-size pan over medium heat, add 1 Tbsp olive oil.
  3. Add beef and brown for 3 minutes, stirring occasionally. Add taco seasoning and 1 can of green chiles. Stir for 1 minute.
  4. Add enchilada sauce and cook for 2 minutes or until beef is cooked through.
  5. Remove from heat, mix in cheese, and set aside.


  1. Make corn muffin mix according to package directions.
  2. Add 1 cup of cheese and 1 can of green chiles.
  3. Mix well and set aside.


  • Spread beef in an even layer across 8″ square baking pan.  DO NOT GREASE
  • Spoon corn mix batter evenly over the top of the beef. Optional: sprinkle additional cheddar cheese on top for a nice crust.
  • Bake uncovered for 40 minutes at 400 F. Check at the 30-minute mark by poking a toothpick (at an angle) about 1″ into the batter. If the toothpick comes out dry, it is done. If not, bake for a few more minutes and check again.
  • Cool for 10 minutes prior to serving.


  • Warm in the oven at 325 F for 20 minutes.
  • Individual portions can be heated in the microwave for 1-2 minutes.

Chef Tip:
Place baking pan/casserole on baking sheet for easier handling when using the oven.
For an extra kick add 1 cup of LP Salsa Ranchera extra hot or Our Organic Mild Salsa.


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