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25 min.
27 min.
6 servings

Tamale Skillet Pie


  • 1 pound lean ground beef
  • 1 (14.5 oz.) can diced tomatoes with green chiles, undrained
  • 1 (11 oz.) can vacuum-packed whole kernel corn, with red and green peppers
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 1 (6 oz.) package Martha White® Mexican Style Cornbread & Muffin Mix, divided
  • 2 cups (8 oz.) shredded 4-cheese Mexican cheese blend, divided
  • 1 large egg
  • 3/4 cup milk

Preparation Directions

  1. HEAT oven to 375°F. Brown ground beef in 10 1/2-inch ovenproof skillet over medium heat 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
  2. ADD tomatoes, corn, water, chili powder and 1 tablespoon of the cornbread mix; mix well. Bring to a boil. Remove from heat; stir in 1 cup of the cheese. Set aside.
  3. BEAT egg in medium bowl. Add milk and remaining cornbread mix; beat until smooth. Stir in remaining 1 cup cheese. Pour cornbread mixture over beef mixture.
  4. BAKE 25 to 30 minutes or until golden brown.

Nutritional Information Per Serving

Serving Size (1/6), Calories 440 (Calories from Fat 180), Total Fat 21g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 115mg, Sodium 1040mg, Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 9g), Protein 29g; Percent Daily Value*: Vitamin A 30%, Vitamin C 25%, Calcium 35%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.