I don’t think there is ever a time I am not in the mood for Mexican food. It is one of our all time favorites and this One Skillet Mexican Tamale Pie is always a hit.
We have an assortment of cast iron skillets and I totally need to use them more in the oven so I am on a mission to do just that. Oh and, hey listen. They get hot. Like, reeeally hot (I’m a genius, I know) and they stay really hot for longer than this gal realized.
I may have almost sacrificed a finger to bring you this recipe.
It was deliciously worth the minor burn. Mr. Claire said I should call it Mexican Shepherd’s Pie and he’s kind of right – it’s just that there is a layer of delectable corn bread on top instead of potatoes. And no carrots. Oh and no peas.
You see I stuck with the original name.
As a working Mama to three hungry boys (“you want to eat AGAIN??”) anytime I can whip up a one pot, or one skillet, meal you can count me in. I find recipe inspiration all over the place and this one was sent to me by eMeals so I knew I had to try it out when I saw the name.
- 1 lb ground beef
- 1/2 large onion, diced
- 2 (10-oz) cans enchilada sauce
- 15 oz can chili beans, drained
- 4 oz can diced green chiles
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- 2 (6.5-oz) packages corn muffin mix
- 1 cup milk
- 1⁄2 cup shredded sharp Cheddar cheese, plus extra for topping
- Preheat oven to 400 degrees.
- Cook ground beef and onion in a large ovenproof skillet over medium heat until beef is browned and crumbled.
- Drain the beef on a paper towel lined plate, and return to skillet.
- Increase the heat a bit and stir in enchilada sauce, beans, chiles, garlic salt and cumin and bring to a boil.
- Reduce the heat to low, and simmer 10 minutes.
- Stir together corn muffin mix, milk and cheese, until dry ingredients are moistened.
- Drop by heaping tablespoonfuls over meat mixture.
- Bake 25 minutes or until golden brown.
- Top with more shredded cheddar if desired for the last 2-3 minutes.
Aside from browning the beef, chopping a little onion and mixing up a little cornbread mix with milk and cheese, there is zero prep. It is super full of flavor and not too spicy at all. In fact, if you like things on the spicier side, serve it with a little hot sauce.
Here are a couple other Mexican favorites that you might enjoy:
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well. I’d love for you to follow along!