Easy Skillet Tamale Pie

Easy Skillet Tamale Pie

This Easy Skillet Tamale Pie is a great weeknight meal option. It’s packed with flavor and is a great one-dish meal.

Easy weeknight dinner recipes at my house are a MUST. We have busy lives, even in the “lazy days of summer”. But with school gearing back up, things are getting crazy!

Anyhow getting a meal ready in under an hour is a necessity at this time of year. And luckily my whole family loves Tex-Mex anything. Which basically means if I put taco seasoning on it, it’s a hit.

Easy Skillet Tamale Pie

I teamed up with Old El Paso and Albertsons for this easy recipe. Oh and my kids are always reminding me to clip the Box Tops found on the packaging to earn 10 cents each for their schools. My kid’s school always holds contest for which class can collect the most Box Tops (you can find them on General Mills products).

Ingredients for Easy Skillet Tamale Pie

Anyhow this recipe couldn’t be easier, that’s what I love about Old El Paso products! The base is a cheesy cornbread, seasoned with Taco seasoning, green chiles and corn. It’s topped with some ground turkey, black beans and red enchilada sauce.

It’s also a great meal to make ahead and freeze!

Easy Skillet Tamale Pie

Once it’s cooled a bit it slices nicely and can feed a large family. Love that!

Easy Skillet Tamale Pie

Such an easy and adaptable dinner…you guys are going to love it!

Print

Easy Skillet Tamale Pie

  • Author: Cookies & Cups
  • Yield: serves 8 1x

Ingredients

  • 1 3/4 cup grated Mexican style cheese, divided
  • 1/3 cup milk
  • 1 egg
  • 1 (15.25 ounce) can corn, drained
  • 1 (4.5 ounce) can green chiles drained
  • 1 (1 ounce package) taco seasoning
  • 1 (8.5 ounce package) corn muffin mix
  • 1 pound ground turkey
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 10 ounces red enchilada sauce

Instructions

  1. Preheat oven to 350°F/175°C
  2. Coat a 10- inch cast iron skillet with cooking spray. Set aside.
  3. In a large bowl combine 3/4 cup cheese, milk, egg, corn, green chiles, taco seasoning and muffin mix. Stir until combined.
  4. Spread this mixture into the prepared skillet and bake for 15 minutes, or until the center is set.
  5. Meanwhile in another skillet cook the ground turkey on medium heat until it’s done and no pink remains. Add in the black beans and cook until heated through, 2-3 minutes. Add the enchilada sauce to the mix and stir to combine. Remove from the heat until ready to use.
  6. When the corn muffin mixture is set use a fork to liberally poke holes across the entire surface. Pour the turkey mixture on top of the corn.
  7. Sprinkle the remaining cheese on top and bake for an additional 15 minutes, or until the cheese is melted.
  8. Serve immediately with sour cream, avocado, tomato and lettuce, if desired.

*Only Box Tops For Education registered schools can redeem Box Tops. Each Box Top is worth 10 cents to redeeming school. Limit $20,000 per school, per school year for Box Tops redeemed through the Clip Program. See www.boxtops4education.com for program details.

Old El Paso products, found at your local Albertsons Safeway store, are an easy weeknight meal solution.
Shoppers can clip the Box Tops found on the Old El Paso packaging, and on other General Mills products, to earn 10 cents each for their schools through the Box Tops for Education program.

This is a sponsored conversation written by me on behalf of Albertsons Safeway and Old El Paso . The opinions and text are all mine.

6 Responses

  1. Teija

    Finally got around to making this last night – HUGE hit with my hubby and boys! (they are 16 and 12) Everyone loved it and said to definitely keep the recipe 🙂 Thanks!!

  2. Misty

    Made this last night for supper & my picky hubby & I both loved it! Win win! This will definitely be a regular for week nights.

  3. Julie

    I made this again last night, & just had to come back & tell you how much I LOVE it! I had seconds (& I never have seconds) because I just couldn’t bear to be done eating it. 😛 I didn’t even put any toppings on it (usually I like salsa & sour cream on my Mexican dishes) because the flavor was just amazing on its own. I used a glass pie dish because I don’t have a skillet for the oven, & it worked perfectly. I also added some chopped onion in w/ the meat since I had some extra in the fridge, & we love onion.

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