This delicious Pioneer Woman Tamale Pie is a quick and easy dinner that’s perfect for busy nights. Made with ground beef, chorizo, and a cheesy corn muffin topping, it’s a comforting, flavorful meal. You can easily adjust the ingredients with what you have on hand, making it a flexible favorite!
Ingredients Needed
- 1 Tbsp vegetable oil
- 1 lb ground beef
- 1/2 lb fresh chorizo, casings removed
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
- 1 (14.5 oz) can chopped tomatoes
- 1 (19 oz) can kidney beans, drained and rinsed
- 1 Tbsp adobo sauce (from a can of chipotle chiles)
- 2 (8.5 oz) boxes corn muffin mix (such as Jiffy), plus required ingredients
- 3 cups grated pepper jack cheese (about 8 oz)
How To Make Tamale Pie
- Preheat the oven to 400°F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the ground beef and chorizo, breaking up the meat with a wooden spoon. Cook for 4-6 minutes until browned and cooked through. Season with salt and pepper.
- Add vegetables: Add the chopped onion and bell pepper to the skillet. Cook for about 3 minutes until the vegetables start to soften. Add the garlic and cook for another minute.
- Combine ingredients: Stir in the chopped tomatoes, kidney beans, and adobo sauce. Reduce the heat to low and let the mixture simmer.
- Prepare muffin batter: Follow the package directions for the corn muffin mix. Stir in 2 cups of the grated pepper jack cheese.
- Assemble the pie: Remove the skillet from the heat. Spoon the corn muffin batter over the meat mixture and spread evenly, leaving a 1/2-inch border around the edges. Sprinkle with the remaining cheese.
- Bake: Place the skillet on a baking sheet and bake for 15-20 minutes, until the topping is golden brown and the cheese is melted and bubbly.
- Let it sit: Allow the tamale pie to sit for a few minutes before serving.
Recipe Tips
- Use a cast-iron skillet: Cooking the tamale pie in a cast-iron skillet gives it a great, even heat for perfect browning on top and around the edges. If you don’t have one, any oven-safe skillet will work.
- Don’t overmix the corn muffin batter: When preparing the corn muffin mix, stir it just enough to combine. Overmixing can make the batter dense and heavy, so keep it light and fluffy.
- Leave a 1/2-inch border: When spreading the corn muffin batter over the meat mixture, leave a little border around the edges. This helps the batter cook evenly and prevents it from spilling over while baking.
- Adjust the heat with adobo sauce: The adobo sauce adds a smoky heat. If you want a milder version, start with half the amount and taste the mixture before adding more.
- Let it rest before serving: After baking, let the tamale pie sit for a few minutes. This helps the layers set and makes it easier to serve without falling apart.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftovers tamale pie tightly and refrigerate for up to 3 days.
- Freeze: Wrap Leftovers tamale pie well and freeze for up to 3 months. Thaw it overnight in the fridge before reheating at 350°F.
- Reheating: Reheat Leftovers tamale pie in the oven at 350°F for 20-25 minutes, or until it’s heated through and the cheese is bubbly. You can also microwave individual portions for 1-2 minutes.
Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 80mg
- Sodium: 850mg
- Potassium: 480mg
- Total Carbohydrate: 35g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 25g
More Pioneer Woman Recipes:
Pioneer Woman Tamale Pie
Description
This delicious Pioneer Woman Tamale Pie is a quick and easy dinner that’s perfect for busy nights. Made with ground beef, chorizo, and a cheesy corn muffin topping, it’s a comforting, flavorful meal. You can easily adjust the ingredients with what you have on hand, making it a flexible favorite!
Ingredients
Instructions
- Preheat the oven to 400°F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the ground beef and chorizo, breaking up the meat with a wooden spoon. Cook for 4-6 minutes until browned and cooked through. Season with salt and pepper.
- Add vegetables: Add the chopped onion and bell pepper to the skillet. Cook for about 3 minutes until the vegetables start to soften. Add the garlic and cook for another minute.
- Combine ingredients: Stir in the chopped tomatoes, kidney beans, and adobo sauce. Reduce the heat to low and let the mixture simmer.
- Prepare muffin batter: Follow the package directions for the corn muffin mix. Stir in 2 cups of the grated pepper jack cheese.
- Assemble the pie: Remove the skillet from the heat. Spoon the corn muffin batter over the meat mixture and spread evenly, leaving a 1/2-inch border around the edges. Sprinkle with the remaining cheese.
- Bake: Place the skillet on a baking sheet and bake for 15-20 minutes, until the topping is golden brown and the cheese is melted and bubbly.
- Let it sit: Allow the tamale pie to sit for a few minutes before serving.
Notes
- Use a cast-iron skillet: Cooking the tamale pie in a cast-iron skillet gives it a great, even heat for perfect browning on top and around the edges. If you don’t have one, any oven-safe skillet will work.
- Don’t overmix the corn muffin batter: When preparing the corn muffin mix, stir it just enough to combine. Overmixing can make the batter dense and heavy, so keep it light and fluffy.
- Leave a 1/2-inch border: When spreading the corn muffin batter over the meat mixture, leave a little border around the edges. This helps the batter cook evenly and prevents it from spilling over while baking.
- Adjust the heat with adobo sauce: The adobo sauce adds a smoky heat. If you want a milder version, start with half the amount and taste the mixture before adding more.
- Let it rest before serving: After baking, let the tamale pie sit for a few minutes. This helps the layers set and makes it easier to serve without falling apart.
Pioneer Woman Tamale Pie