There’s a sweet story to tell about this Tamale Pie recipe.
I met my friend Debbie during the aftermath of the April 2011 tornadoes. I was recovering and so were many families. We met at a local church and when she saw that I was recovering too, Dear Debbie wanted to bring over some food to help keep me off my feet.
Tamale Pie is one of her go to recipes. As soon as I took the lid off and got a whiff of the cheese, spicy beef, and those french fried onions I had to ask for the recipe. She was gracious enough to share it and I’m tickled to death to share it with you.
Does This Recipe Freeze Well?
Yes it does. Just make sure it is sealed in an airtight container and you can feel good making a large batch and freezing some for later. I find that it usually stays good for 2 to 3 months. Just take it out of the freezer the night before to let it thaw out before you go ahead and warm it up for some good eatin’
Oh mercy, is this ever good!
I feel a cooking session coming on…
For this Tamale Pie recipe you’ll need:
- Ground beef*
- Taco Seasoning
- French Fried onions
- TWO boxes of corn muffin mix
- The fixings for the corn muffin mix (that is the eggs and milk pictured).
*See the recipe at the bottom for a money saving substitution for some of the beef in this.
I know one box of corn muffin mix is pictured but go with two 🙂 However, if you want to make this in a slightly smaller pan you can go with one and just have a deeper casserole. Don’t worry, you can’t mess this up!
Brown your beef and drain it.
Money Saving Tip:
Now right here in this step you can add some black beans or even kidney beans in place of some of the beef. You get more fiber this way and it’s a little easier on your pocket book.
Add in taco seasoning, corn, rotel, and 1/2 of french fried onions.
Stir it up.
Spread this into the bottom of a 9×13 baking dish.
Don’t dig into the pie yet, it’s about to get even better.
Mix your corn muffin mix up according to package directions and spread over the top.
Bake that at 400 for about 20 minutes, or until the cornbread is lightly golden.
Top with cheese and remaining french fried onions and return to oven until cheese is melted.
Serve with sour cream and guacamole if you like and ENJOY!
- 1 +1/2 pounds ground beef *
- 1 pack taco seasoning
- 1 can whole kernel corn drained
- 1 can original Rotel
- 3 cups french fried onions
- 2-8.2 ounce boxes corn muffin mix and ingredients to make it according to pkg directions
- 1/2 cup shredded cheddar cheese
- In large skillet, cook ground beef until done, breaking up as you do so with a wooden spoon or whatever you grab out of the kitchen drawer first. Drain off the grease.
- Stir in taco seasoning, corn, rotel (juice and all), and half of the french fried onions. Spread into the bottom of a 9x13 dish.
- Prepare muffin mixes according to package directions all in one bowl. Spread on top of beef mixture.
- Bake, uncovered, at 400 for 20 minutes or until cornbread is golden on top. Top with cheese and remaining french fried onions. Return to oven until cheese is melted. Serve with sour cream.
*To save money, you can substitute rinsed and drained canned black beans for some of the beef in this recipe. Add them in step 2.
You may also enjoy these ground beef recipes:
“Be kind whenever possible. It is always possible.”
~Submitted by Jenny. Submit yours by clicking here.