This Easy Skillet Tamale Pie is a great skillet dinner idea. It’s an easy one dish Tex-Mex meal packed with flavor that’s a favorite in my house!
Skillet Tamale Pie Is An Easy Tex Mex Dinner Idea!
Easy weeknight dinner recipes at my house are a MUST. We all live busy lives and when you can have a one pan dinner in your back pocket that everyone loves, you’re ahead of the game.
My family loves Tex Mex dinners…taco night, burrito bowls, quesadillas…so this Skillet Tamale Pie is a no brainer. Plus, getting dinner done in under an hour is a necessity on weeknights, and this skillet recipe fits the bill
And like I said, put a little taco seasoning on just about anything, my kids are sure to eat it!
Can You Freeze This Tamale Pie?
YES! This is a great meal prep recipe that you can freeze! I recommend assembling it in a casserole dish, so you don’t have to freeze your skillet, though!
Can You Use Ground Beef Instead of Ground Turkey?
Absolutely! I do recommend using a very lean ground beef so you won’t have too much fat in the pan. Of course, you can drain the fat, but it just makes it easier to use lean meat!
Once it’s cooled a bit it slices nicely and can feed a large family. Love that!
Such an easy and adaptable dinner…you guys are going to love it!
Looking For More Skillet Recipes? Try These:
- Skillet Balsamic Garlic Chicken
- Skillet Pizza Rolls
- Creamy Garlic Chicken
- Skillet Chocolate Chip Cookie
- 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
- Preheat oven to 350°F/175°C
- Coat a 10- inch cast iron skillet with cooking spray. Set aside.
- In a large bowl combine 3/4 cup cheese, milk, egg, corn, green chiles, taco seasoning and muffin mix. Stir until combined.
- Spread this mixture into the prepared skillet and bake for 15 minutes, or until the center is set.
- 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.
- 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.
- Sprinkle the remaining cheese on top and bake for an additional 15 minutes, or until the cheese is melted.
- Serve immediately with sour cream, avocado, tomato and lettuce, if desired.