There are few dinners that say comfort quite like Tamale Pie. This ground beef version is the classic version I always envision when I think of Tamale Pie, the one Moms everywhere have been making for decades. Loaded with saucy, zesty flavor that’s balanced by a sweet cornbread base (thanks to Jiffy, of course!), it’s the kind of universally loved dinner that seems much harder to make than it is. The truth is, it’s an easy weeknight dinner and by my calculations, it should come in under $15, so it won’t hurt your wallet either.

Here’s the actual math: this whole dinner comes out to about $12.77 using what’s listed below, and ground beef alone makes up roughly 60% of that. Even buying full packages of everything, you’re still only looking at around $19.34 for a dinner that feeds 6. (Or 4 with plenty of leftovers. That ain’t bad.)

What Ingredients Do You Need for Ground Beef Tamale Pie?

Here’s what you’ll need, along with what it’ll actually cost you. These are Great Value/Walmart prices, and of course, your results might vary based on location:

• Milk (~$0.08) and an egg (~$0.19).
• Cream-style corn (~$0.76).
• Cornbread or muffin mix (~$0.67). Jiffy is my go-to!
• Chopped green chiles (~$0.88).
• Red enchilada sauce (~$1.00).
• Ground beef (~$7.73) — the priciest item by far.
• Taco seasoning (~$0.47).
• Monterey Jack or Mexican blend shredded cheese (~$0.99).
• Green onions, cilantro, and sour cream, for topping.
• Kosher salt and black pepper.

How Do You Make Ground Beef Tamale Pie?

This one builds in layers, starting with the cornbread base and working up from there. Here’s how you do it:

Whisk together the egg and milk, then stir in the cream-style corn, muffin mix, and green chiles. Pour that into a greased pie plate and bake until set. While it’s in the oven, brown the ground beef in a skillet and stir in the taco seasoning along with a splash of water, letting it simmer until nicely thickened.

Once the cornbread comes out, poke holes across the top and drizzle on about half the enchilada sauce. Stir the rest of the sauce and a handful of cheese into the beef, then spoon that mixture right over the cornbread layer and finish with the remaining cheese.

Bake again until everything’s melted and bubbly, then let it rest for a few minutes before serving. Top with green onion, cilantro, and sour cream — or whatever toppings you’re into.

Why poke holes in the cornbread?

It’s a small step, but it makes a big difference. Once the cornbread base is baked, poking holes across the top lets the enchilada sauce and beef filling seep down into the cornbread instead of just sitting on top, so every bite ends up flavored all the way through instead of just on the surface. It adds flavor throughout!