Beef and Bean Tamale Pie


Prep Time: 30 mins

Total Time: 1 hr 45 mins

Servings: 8


  • 1 pouch (6.5 oz) cornbread & muffin mix
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 2/3 cup water
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 1 can (10 oz) Old El Paso™ mild enchilada sauce
  • Fresh toppings, if desired (chopped tomatoes, cilantro, sour cream, salsa, diced avocado)


  1. Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
  2. In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
  3. Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
  4. Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
  5. Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.