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Cornbread Swirl Tamale Pie

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Cornbread Swirl Tamale Pie
  • Prep 20 min
  • Total 50 min
  • Ingredients 8
  • Servings 8
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If Tex-Mex dishes are a hit in your house, your family will love this incredible cornbread tamale pie. It's made with so many of the taco Tuesday flavors you love, but in the form of a tamale pie with cornbread crust. Try topping this cornbread tamale casserole with diced tomatoes, sliced green onions, fresh cilantro leaves, sour cream, pico de gallo, or salsa for extra freshness and flavor.
Updated Sep 9, 2021
Bake-Off® Contest 50, 2021
Bake-Off® Contest 50, 2021
Diane Mooney
Conshohocken, Pennsylvania

Ingredients

  • 1 lb ground beef (at least 80% lean)
  • 2 tablespoons low-sodium taco seasoning mix (from 1-oz package)
  • 1 can (10 oz) fire roasted diced tomatoes with green chilies, undrained
  • 1 can (10 oz) enchilada sauce
  • All-purpose flour
  • 2 cans (11 oz) refrigerated Pillsbury™ Cornbread Swirls (6 Count)
  • 1 cup shredded cheddar-Jack cheese blend (4 oz)
  • Sour cream, as desired

Steps

  • 1
    Heat oven to 375°F. Lightly spray 9 1/2-inch deep-dish pie plate with cooking spray.
  • 2
    In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, diced tomatoes and enchilada sauce; cook over medium heat 2 to 3 minutes or until heated through. Cover to keep hot.
  • 3
    On work surface sprinkled lightly with flour, place 8 of the cornbread swirls. With rolling pin sprinkled with flour, roll swirls together to make a solid, rounded crust, about 1/2 inch thick, pinching seams together if necessary.
  • 4
    Stir cheese into meat mixture; pour hot meat mixture into pie plate. Carefully place cornbread swirl crust over meat mixture. Cut another cornbread swirl into 2 layers; unroll each layer to make a thin edging, and place around inside edge of pie plate, using more dough if needed to make a solid ring.
  • 5
    Place rimmed baking pan on lower rack of oven; place pie on middle rack of oven. Bake 24 to 29 minutes or until cornbread is deep golden brown. Serve with sour cream.

Tips from the Pillsbury Kitchens

  • tip 1
    It is important for the beef mixture to be covered and to remain hot while rolling out the cornbread swirl crust, to ensure the underneath crust bakes thoroughly.
  • tip 2
    Try substituting Mexican cheese blend or pepper-Jack cheese blend for the cheddar-Jack cheese, for a flavor twist!
  • tip 3
    Like it hot? Make it spicier, by swapping in medium or hot enchilada sauce.
  • tip 4
    Bake any remaining additional cornbread swirls as directed on can to serve with the meal.

Nutrition Information

420 Calories, 22g Total Fat, 18g Protein, 39g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
1080mg
45%
Potassium
220mg
6%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
6%
Sugars
9g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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