This old-fashioned casserole is the kind of dependable supper families hold onto for decades because it is easy, filling, and made from pantry-friendly ingredients that always seem to work together. With just a handful of simple staples and very little fuss, it bakes into a hearty one-dish meal that feels especially welcome on busy weeknights, potluck tables, and those cozy gatherings where everyone wants something warm and familiar.
Serve generous slices with a crisp green salad, simple coleslaw, or sliced tomatoes to balance the richness. If you want to round it out for a bigger table, set out sour cream, sliced green onions, avocado, or extra salsa on the side, and a pot of pinto beans or seasoned black beans makes it even more satisfying.
Oven Baked 6-Ingredient Tamale Pie
Servings: 6 to 8
Ingredients
1 1/2 lb ground beef
1 jar (16 oz) chunky salsa
1 can (14.75 oz) cream-style corn
1 box (8.5 oz) corn muffin mix
1 egg
1 1/2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 400°F. Lightly grease a 9-inch glass pie plate or similar baking dish.
2. In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain off any excess grease.
3. Stir the salsa into the browned beef and spread the mixture evenly into the prepared pie plate. Sprinkle 1 cup of the shredded cheddar cheese over the beef layer.
4. In a medium bowl, mix the cream-style corn, corn muffin mix, and egg until just combined. Spoon the batter evenly over the beef mixture and gently spread it toward the edges.
5. Bake for 20 to 25 minutes, or until the cornbread topping is set and lightly golden. Sprinkle the remaining 1/2 cup cheddar cheese over the top and return to the oven for 5 minutes, until melted and bubbly.
6. Let the pie rest for 5 to 10 minutes before slicing and serving.
Variations & Tips
Make it milder: If you are serving little ones or anyone sensitive to heat, choose a mild chunky salsa. The salsa brings most of the seasoning here, so pick one your family already enjoys.
Add-ins for a heartier pan: A handful of drained black beans or a little diced onion can be added to the beef while it cooks if you do not mind going beyond the original six ingredients. It is a nice way to stretch the dish for a few extra servings.
Cheese tip: Shredding your own cheddar will usually give you the smoothest melt, but bagged shredded cheese works just fine on a busy night. For the prettiest top, save a little extra to sprinkle evenly around the edges.
Bakeware note: A glass pie plate gives this a classic look and helps you see the layers, but a similar-size casserole dish works too. If your dish is a little deeper, you may need a few extra minutes of baking time.
Make-ahead help: The beef and salsa mixture can be cooked ahead and refrigerated, which makes assembly especially easy later in the day. Just bring it a little closer to room temperature before topping and baking so everything heats evenly.