Easy Carnitas Tamale Pie: Your New Favorite Weeknight Casserole

We’ve all been there. You make a big, beautiful batch of carnitas over the weekend. It’s incredible. But now it’s Tuesday, and you’re staring at the leftovers, not quite in the mood for another round of tacos. This exact situation is what led me to create one of my family’s most requested dinners: this incredible carnitas tamale pie.

This dish is pure comfort in a skillet. Imagine a layer of rich, savory pork simmered in a tangy enchilada sauce, all tucked under a warm, golden blanket of cheesy, tender cornbread. It has all the soul-warming flavors of a traditional tamale but comes together in a fraction of the time. It’s the perfect solution for a busy weeknight. Trust me, once you try this, you’ll be making extra carnitas on purpose. Let’s get cooking!

Quick Recipe

• Preparation Time: 20M
• Cooking Time: 40M
• Total Time: 1H
• Type of Dish: Main Course
• Cuisine: Mexican
• Recipe Yield: 6 servings
• Calories: 550 calories per serving

Why This Recipe Just Works

Feature	Benefit
One-Pan Wonder	Everything comes together in one skillet for minimal cleanup.
Weeknight Friendly	A stunning dinner ready in under an hour.
Amazing Flavor	Savory carnitas and sweet cornbread are a perfect match.
The Best Leftovers	The absolute best leftover carnitas recipe you’ll ever find.

What Exactly Is a Tamale Pie?

Think of this as a deconstructed tamale. Instead of wrapping a masa filling inside a corn husk, we’re layering the delicious filling in a baking dish and topping it with a quick and easy cornbread batter. You get all the classic flavors without the intricate work of wrapping individual tamales. This version, a cornbread tamale pie, is especially satisfying. The slightly sweet cornbread crust perfectly balances the rich, savory pork beneath. It’s a classic American comfort food with a delicious Mexican twist.

Essential Ingredients

I’ve broken this down into two parts: the filling and the topping. The ingredient list looks long, but it’s mostly pantry staples!

For the Savory Carnitas Filling:

• Cooked Carnitas: About 3 cups, shredded. This is the star! You can use my (hypothetical link) slow-cooker carnitas recipe, store-bought, or your own favorite leftover pork. This is the ultimate leftover carnitas recipe.
• Onion: One medium yellow onion, chopped. This builds our base layer of flavor.
• Garlic: 2-3 cloves, minced.
• Red Enchilada Sauce: One 10-ounce can. Using a quality canned sauce is a fantastic shortcut that saves a ton of time.
• Diced Green Chiles: One 4-ounce can. Don’t drain them! The liquid adds a wonderful tangy flavor.
• Spices: You’ll need 1 teaspoon of chili powder and ½ teaspoon of ground cumin.
• Shredded Cheese: 1 cup of Monterey Jack, Colby Jack, or a Mexican blend.

For the Cheesy Cornbread Topping:

• Corn Muffin Mix: One 8.5-ounce box (I always use Jiffy). It’s the secret to making this an easy tamale pie.
• Creamed Corn: One 8-ounce can, undrained. This is my secret weapon! It makes the cornbread topping incredibly moist and tender. You’ll never go back to plain cornbread again.
• Egg: One large egg, to bind the batter together.
• Milk: ¼ cup.
• Melted Butter: 2 tablespoons. For richness and flavor!
• Shredded Cheese: ½ cup of Monterey Jack or cheddar. Yes, more cheese!

Helpful Tools for This Recipe

You don’t need anything fancy here, which is part of the beauty of this dish.

• 10-inch Cast-Iron Skillet (or any 10-inch oven-safe skillet)
• Large Mixing Bowl
• Whisk & Spatula

How to Make the Best Carnitas Tamale Pie, Step-by-Step

This process is simple and satisfying. Just follow along, and you’ll have a perfect pie every time.

Step 1: Get Ready

First, preheat your oven to 400°F (200°C). This is important so the pie starts baking immediately in a hot environment, which helps the cornbread rise properly.

Step 2: Build the Flavorful Filling

• Place your cast-iron skillet over medium heat. Add a splash of oil and your chopped onion. Sauté for about 5-7 minutes, until the onion is soft and translucent. This step coaxes out the natural sweetness of the onion.
• Add the minced garlic and cook for another minute until you can smell it. Be careful not to burn the garlic!

• Now, add the shredded carnitas to the skillet. Let them cook for a few minutes, stirring occasionally, until some of the edges get a little crispy. This adds amazing texture to the final dish. Stir in the chili powder and cumin and cook for 30 seconds to wake up the spices.
• Pour in the enchilada sauce and the can of green chiles. Stir everything together and let it simmer for about 5 minutes. This allows all those wonderful flavors to meld together. Turn off the heat.

Step 3: Mix the Cornbread Topping

• While the filling simmers, make the topping. In a large bowl, whisk together the corn muffin mix, creamed corn, egg, milk, and melted butter.
• Stir until just combined. A few lumps are perfectly fine! Overmixing will develop the gluten and make your cornbread tough instead of tender. Gently fold in the ½ cup of shredded cheese.

Step 4: Assemble and Bake

• Sprinkle the 1 cup of shredded cheese evenly over the carnitas filling in the skillet.
• Next, pour the cornbread batter over the cheese and filling. Use a spatula to gently spread it all the way to the edges of the skillet.
• Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread comes out clean.

Step 5: Rest and Garnish

• This might be the hardest part! Let the carnitas tamale pie rest on a wire rack for at least 10 minutes before slicing. This step is crucial because it allows the filling to set up. If you cut into it right away, it will be runny.
• Once it has rested, slice it into wedges and serve warm. I love to top it with a dollop of sour cream, fresh cilantro, and maybe some sliced avocado.

A New Weeknight Hero

This carnitas tamale pie has become a true staple in my home. It’s the kind of meal that feels special and indulgent but is secretly so easy to pull together. It’s comforting, packed with flavor, and the best way I know to give leftovers a spectacular second life. I hope your family loves it as much as mine does. Happy cooking!

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