Divine Easy Cheesy Tamale Pie: A Flavorful Fiesta in Every Bite

Experience the irresistible flavors of the Southwest with this mouthwatering Easy Cheesy Tamale Pie. Bursting with savory ground beef, sweet corn, zesty enchilada sauce, and a cheesy cornbread topping, this dish is a celebration of bold flavors and comforting textures. Whether you’re hosting a casual dinner with friends or craving a hearty meal for the family, this tamale pie is sure to be a hit. Get ready to spice up your dinner routine and indulge in a fiesta of flavor with every bite of this delicious dish!

Frequently Asked Questions (FAQs)

Before we delve into the recipe, let’s address some common queries about this delectable Easy Cheesy Tamale Pie:

Q: Can I use canned corn instead of fresh corn kernels? A: Yes, canned corn can be used as a convenient alternative to fresh corn kernels in this recipe. Just be sure to drain and rinse the canned corn before adding it to the dish.

Q: Can I substitute ground turkey or chicken for the ground beef? A: Absolutely! Ground turkey or chicken can be substituted for the ground beef for a lighter alternative without compromising on flavor.

Q: Is there a vegetarian version of this tamale pie? Yes, you can create a vegetarian version of this tamale pie by omitting the ground beef and doubling the amount of corn kernels, or by adding cooked beans such as black beans or pinto beans for protein.

Q: Can I make this tamale pie ahead of time? A: Yes, you can assemble the tamale pie ahead of time and refrigerate it until ready to bake. Simply cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours before baking as directed.

Now, let’s gather our ingredients and dive into the fiesta of flavors awaiting us.

Ingredients:

For the cornbread topping:

• 1 cup of cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/2 cup of corn kernels
• 1/4 cup of milk

For the filling:

• 1 lb. ground beef
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup enchilada sauce
• 1 1/2 cups Monterey Jack cheese, grated
• Cilantro, chopped, for serving

Click the next button for the preparation method