I absolutely love tamales, but don’t always have the time to make them. That’s where this super easy tamale pie comes in for busy weeknights with Mexican cravings!
I’m all about no fuss, no frill recipes that can be made in one skillet. Hello easy prep and even easier cleanup! This tamale pie is a family favorite, and for me (as the family chef) I love the fact that this is an “all-in-one” type of meal that doesn’t really require a side dish. I do like to serve mine with Tortilla Chips and Salsa, but that’s kinda a standard with any Mexican fiesta. This meal today is a spin on my Skillet Chicken Tamale Pie with Cheesy Cornbread. However, other “one-pan” masterpieces you might want to check out include my Buffalo Chicken Chili Mac and this Sausage Tortellini in Creamy Truffle Mushroom Sauce.
WATCH MY STEP-BY-STEP VIDEO ON THE GRAM!
INGREDIENTS FOR TAMALE PIE:
I recently started a “Cook with Me” series with Del Real Carnitas that I purchase almost every single time I visit Costco. They’re one of my staples for saving time in the kitchen and seriously… so delicious. I’ve utilized the convenience of their carnitas in this recipe but of course I also have these Slow Cooker Carnitas for those who want to make your own at home.
FOR THE BASE:
- Olive Oil
- Yellow Onion
- Green Bell Pepper
- Garlic Cloves
- Taco Seasoning
- Diced Green Chilies
- Red Enchilada Sauce
- Canned Tomatoes with Garlic and Onion
- Del Real Carnitas
- Pepper Jack Cheese
TO MAKE THE CHEESY CORNBREAD:
- Jiffy Corn Muffin Mix
- Egg
- Milk
- Sour Cream
- Frozen Corn
SUGGESTED FOR GARNISH:
- Fresh Cilantro
- Black Olives
- Sour Cream
- Avocado
- Jalapeño Slices
PROTEIN TIP: If you’re looking to add some extra protein into your meals, a simple swap can be replacing the sour cream with plain Greek yogurt in the cheesy cornbread. It practically tastes the same and will give you that extra boost of protein you’re looking for.
FREQUENTLY ASKED QUESTIONS:
CAN I USE A BAKING DISH INSTEAD OF A SKILLET?
You ‘betcha! I’d recommend a 9×9 or larger casserole dish. Simply cook the base meat ingredients in a skillet and then transfer to a baking dish. Then top with the cheesy cornbread and bake as directed. I recommend this method for those who don’t have an oven-safe skillet.
DO YOU HAVE RECOMMENDATIONS FOR SIDES IF FEEDING A LARGER CROWD?
While this is great on its own, sometimes you need a little more if you’re hosting extra guests at your table. I would recommend my Homemade Spanish Rice, this Hatch Chili Mexican Street Corn Dip, and my Better Than Trader Joes Black Bean Dip. If you need a recipe for beans, I’ve made these Refried Beans from Cookie + Kate several times and they’re always a people-pleaser.
WHAT OTHER CHEESES DO YOU RECOMMEND?
I’m a spicy fan, but you can certainly swap out the Pepper Jack cheese for something more mild. Other tasty options include Colby Jack, mild cheddar, or Monterey Jack. Oh, and I always recommend shredding your own cheese here. Trust me, it melts better and tastes oh-so-delish.
WHAT CAN I USE INSTEAD OF TACO SEASONING?
A mix of chili powder, cumin, salt, pepper, and a little onion powder should do the trick!
HOW DO I STORE LEFTOVERS OF TAMALE PIE?
You can simply store them in an airtight container, refrigerated, and consume within the next 2 – 3 days (if it lasts that long).
WHAT’S THE BEST WAY TO REHEAT LEFTOVERS?
I simply pop mine into the microwave in individual portions. However, if you’d like to use the oven, go for it! Preheat the oven to 350F. Transfer the leftovers to a oven-proof skillet or baking dish and reheat for approximately 25 – 30 minutes, or until warmed through.
MORE MEXICAN-INSPIRED FARE:
One Pan Mexican Rice Casserole with Ground Beef
Mexican Beef and Zucchini Skillet
Red Rice Skillet with Sausage, Peppers, and Onions
Mexican Street Corn Casserole (kinda like a tamale pie!)
Cheesy Beef and Red Sauce Mexican Lasagna
Dutch Oven Pozole Verde with Chicken
Citrus Chicken Tostadas with Avocado Corn Salsa
San Diego’s Famous Carne Asada Burrito
Creamy Tomatillo Salsa Verde with Avocado
Meatball Stuffed Mexican Torta Sandwich
Shredded Chicken Jalapeño Poppers Dip
VIEW ALL RECIPES BY CLICKING HERE!
One Skillet Rojos Tamale Pie with Carnitas
Ingredients
FOR THE BASE:
- 1 tbsp. Olive Oil
- 1 Yellow Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 Garlic Cloves, minced
- 1 tbsp. Taco Seasoning
- 4 oz. Can Diced Green Chilies
- 10 oz. Can Red Enchilada Sauce
- 14.5 oz. Can Tomatoes with Garlic and Onions, do not drain
- 15 oz. Del Real Carnitas
- 8 oz. Pepper Jack Cheese Block, shredded
TO MAKE THE CHEESY CORNBREAD:
- 1 box Jiffy Corn Muffin Mix
- 1 Egg
- 1/3 cup Milk
- 1/4 cup Sour Cream
- 1/2 cup Frozen Corn
SUGGESTED FOR GARNISH (optional):
- Fresh Cilantro
- Sliced Black Olives
- Avocado
- Sour Cream
- Fresh or Pickled Jalapeño Slices
Instructions
- Add olive oil to a large, oven-proof skillet over medium-high heat. Sauté the onion and bell pepper until softened, about 4 minutes. Then add the garlic and continue to sauté until fragrant, about 1 minute.
- Meanwhile, microwave the Del Real Carnitas for 1 minute, 30 seconds and set aside.
- Pour the taco seasoning, green chilies, enchilada sauce, diced tomatoes, and carnitas into the skillet. Break apart the carnitas and mix them together with everything in the skillet until combined. Turn the heat down and allow to simmer for a few minutes.
- Preheat the oven to 375F. Whisk together the cornbread mix, egg, milk, sour cream, corn, and half of the Pepper Jack cheese in a large bowl. Sprinkle the saucy carnitas in the skillet with the remaining cheese. Next, evenly spread the cornbread mix on top over the saucy carnitas.
- Bake for 30 minutes, or until the cornbread has set and starting to brown.
- Remove the tamale pie from the oven and let it sit for at least 10 minutes before serving. Serve with desired suggested garnishes and enjoy!
ADDITIONAL NOTES ON TAMALE PIE:
- This easy tamale pie recipe comes together so quick! It’s pretty straight-forward and most of the time it takes to come together is hands-off in the oven.
- While I made this with Del Real Carnitas for an easy and tasty shortcut, feel free to use this blog as a base recipe and substitute with chicken, beef, or alternative meat options if desired.
- Seriously, you can serve this with any taco-type toppings you enjoy most. I listed my recommendations in the recipe card above, but you could also add chopped tomatoes, shredded lettuce or cabbage, chopped chives or red onion, your favorite hot sauce, salsa, or whatever your little heart desires.
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