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Pork Tamale Pie

Servings 6
Prep Time: 30
Cook Time: 14
Servings: 6
Prep Time: 30 mins
Cook Time: 14 mins


  • 1 1/2 pounds Just Bare Ground Pork
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 15-ounce can tomato sauce
  • 1/4 cup water
  • 1 cup frozen corn kernels
  • 1 2.25-ounce can sliced pitted ripe olives, drained and rinsed
  • 1 1.5-ounce package enchilada sauce mix
  • 1 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 3/4 cup finely shredded Mexican blend (3 ounces)
  • 1 8.5-ounce package corn muffin mix

Nutrition Facts

Servings 6

Amount Per Serving
% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Preheat oven to 400º F. In a 10-inch skillet safe for the oven, brown pork with onion and green pepper over medium-high heat for 6 to 8 minutes or until pork is no longer pink, breaking pork in to 3/4-inch crumbles. Drain and discard juices.
  2. Stir in tomato sauce, water, corn, olives, enchilada sauce mix, 1/2 teaspoon chili powder, and cumin. Bring to boil. Remove from heat; stir in 1/2 cup cheese.
  3. Meanwhile, prepare muffin mix according to package directions, except increase milk to 1/2 cup and stir in remaining 1/2 teaspoon chili powder. Drop small spoonfuls and spread on top of pork mixture in skillet.
  4. Bake, uncovered, in oven for 12 to 15 or until golden. Sprinkle with remaining 1/4 cup cheese; continue baking about 1 minute or until cheese is melted. Let stand 3 minutes before serving.