Stove-Top Tamale Pie Skillet Dinner

Stove Top Tamale Skillet Dinner

School starts next week and the weather has definitely been cooler here lately.  I sat looking out the window before dinner last night and noticed that the leaves of the Elm tree outside our house are just starting to turn.  I can’t believe that the kids have been on summer vacation for 11 weeks.

As I was searching for a recipe this recipe for Stove-Top Tamale Pie on intrigued me.  A one meal made with one pan (and a small bowl) on the stove-top.  Less dishes to wash?  Sounded like my kind of meal.  Also it sounded fairly simple to make.  I have been sick lately so my children have been taking a big part in helping me cook.

The only mistake I made in this recipe was making my corn bread mix too soon.  This allowed the corn bread mix to sit and rise for almost 20 minutes.   It made the biscuits lightly, fluffy and delicious but it also soaked up almost all the liquid from the dish as it completely filled the pan and was not nice little biscuits as in the original recipe.  Lesson learned.

As anyone who has seen my blog in the past knows I try not to use prepackaged mixes and seasonings.  I did use the corn bread mix called for in the original recipe but created my own Taco Seasoning Mix.

I served the meal with green beans and a green salad.

Overall this was an excellent meal for the family.  It wasn’t too spicy but had a nice deep flavor to it.  The family has asked for this again with black beans and sour cream worked into the recipe.


  • 1 1/2 lbs. ground beef
  • 1 medium onion diced
  • 1 large green pepper, large dice
  • 2 cans (16 oz.) diced tomatoes
  • 4 tsp. Chili powder
  • 3 tsp. Paprika
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. black pepper or to taste
  • 2 pinches of red pepper flakes, if desired
  • 1 box of Jiffy Corn Muffin Mix, or similar
  • 1 egg – for muffin mix
  • 1/2 cup of milk for muffin mix
  • 1 cup of shredded cheese (I used sharp cheddar and Monterey Jack)


  1. Brown ground beef in large skillet over medium-high heat with the onions and peppers.  Once cooked drain fat from pan.
  2. Stir in diced tomatoes (including juice), chili powder, paprika, onion powder, garlic powder, cumin, oregano, black pepper and red pepper (if desired) into meat, onion and pepper mix.
  3. Bring mixture to a boil and allow to simmer for 10 minutes.  Stir occasionally.
  4. Prepare Corn Muffin Mix in a separate bowl according to directions.  Drop rounded teaspoons of batter into skillet over the meat mixture.  Cover skillet.
  5. Cook over medium-low heat for 15 minutes or until biscuits are done.  Uncover and sprinkle cheese over the top.  Return cover for 2-3 minutes until cheese melts.
  6. Remove skillet from heat and allow to sit for 2-3 minutes before serving.

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