Tamale Pie Recipe 🥧 31 Days of Pie

Does anyone else love the Pioneer Woman? I received a set of her gorgeous floral oval baking dishes and couldn’t wait to bake a pie in them! A pie for the “Pi”-oneer woman. Get it? This Tamale Pie is inspired by her recipe. I made a couple of tweaks to my version, such as a honey cornbread crust and fresh cilantro. Her original recipe is here. Give them both a try and cozy up for a warm winter meal! Happy baking!

Tamale Pie

Ingredients

For the crust
1 package honey cornbread mix
1 egg
⅓ cup vegetable oil
½ cup milk

For the filling
2 tbsp olive oil
1 lb lean ground beef
2 cloves garlic, diced
½ onion, diced
Large bunch of cilantro stems diced, leaves reserved for garnish
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
1 tsp cumin
1 tsp chili powder
1 19 oz can enchilada sauce
1 14.5 oz can fire-roasted tomatoes
1 14.5 oz can black beans
1 cup frozen corn
1 4 oz can green chilies

Directions

Preheat oven to 375° F. Combine the cornbread mix with one egg, milk, and oil until the batter is smooth and creamy. Set aside. In a large pot heat olive oil. Add ground beef, garlic, onion, and cilantro stalks. Sauté until meat is browned and onions are translucent. Add enchilada sauce, tomatoes, spices, black beans, green chilies, and corn. Simmer on low heat for 20 minutes. Scoop into an oven-safe baking dish. Then cover the filling with cornbread batter. Bake for 25 to 30 minutes or until crust is deep golden brown (or to your liking).