Al Pastor Cornbread Tamale Pie
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If you love Tacos Al Pastor, you’re going to love this Al Pastor Cornbread Tamale Pie! A fun cross between the classic pork and pineapple taco, and a savory, cheesy tamale pie- this recipe uses Jiffy cornbread mix, canned diced green chilis and ground pork. This Tamale casserole recipe is a great meal to pull together on a busy weeknight.
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A Mexican-inspired Pork and pineapple casserole with Jiffy cornbread crust!
If tacos Al Pastor and tamales had a baby, this is the beautiful child that would come of it. This Pork and pineapple casserole has got all the good stuff- from a tangy and moist cornbread crust, to the succulent pork and pineapple filling. And utilizing ground pork and pantry staples makes this tamale pie casserole a breeze to make on busy weeknights!
Looking for more great recipes?
Why not try my Slow Cooker Mexican Pozole, Shrimp Corn Chowder, Shrimp Gumbo with Chicken and Andouille, Chipotle Cheddar Chicken Meatloaf, or Tuna Noodle Casserole with Cheese Tortellini and Egg Noodles!
Making the cornbread crust for the tamale pie
The cornbread crust for this Tamale Pie Al Pastor is a breeze to make, thanks to a a few pantry staples! Simply combine a box of Jiffy Cornbread Muffin Mix, a can of diced green chilis, and egg and some sour cream. Mix until well combined and bake in a buttered cast iron skillet at 350 for 20 minutes. While the crust bakes, you can get started on the filling!
Making the tamale pie filling
To make the Tamale Pie Al Pastor pork and pineapple filling, you will need:
- A bit of canola oil and butter
- Some fresh pineapple
- Onion and garlic
- Ground pork
- Light brown sugar
- Red pepper flakes
- Ground cumin
- Dry oregano
- A bit of canned chipotle peppers in adobo
- A few oranges
- A touch of apple cider vinegar
Prepping the Pork and pineapple casserole
You’ll start by caramelizing the pineapple in a bit of oil and butter on both sides. Once the pineapple is nice and browned, you’ll remove it from the pan and add in the garlic and onion. Sweat those for a few minutes, and it’s time to add the pork and get it cooked through. Once the pork is browned, you’ll add in the spices and sauce base, and simmer a few minutes until it’s thickened.
Assembling the tamale pie casserole
Once the pork mixture is ready to go, you’ll spread it over the Jiffy cornbread layer. Next you’ll later the pineapple over top, and then a healthy layer of cheddar.
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Baking the tamale pie recipe to perfection
Once everything is ready to go, pop the tamale casserole into the oven and bake the tamale pie for 25-30 minutes, until the Jiffy cornbread and cheese layer is brown and melty.
An optional step after baking the tamale pie is to pop it under a broiler for 2-3 minutes, which helps give it a nice, charred and crispy crust.
Serving suggestions for the pork and pineapple casserole
I love to serve my Tamale Pie Al Pastor with avocado slices, lime wedges and fresh cilantro leaves, but it would also be great with thinly sliced scallion, hot sauce and guacamole!
Want to give this tamale casserole recipe a try?
If you make my Tamale pie with jiffy mix, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more quick and easy meals? Check out my dinners page!
Al Pastor Cornbread Tamale Pie
- cast iron skillet
- 2 tbsp butter
- 1 8.5 oz box Jiffy Corn Muffin Mix
- 1 7 oz can of diced green chilis
- 1 egg, beaten
- 1/3 cup sour cream
- 2 tbsp canola oil*
- 1 tbsp butter
- 2 cups diced fresh pineapple (cut into small cubes)
- 1 small onion, finely chopped
- 4 cloves garlic, sliced thinly
- 1 lb ground pork
- salt and pepper, to taste
- 3 tbsp light brown sugar
- 1/2 tsp red pepper flakes
- 1 tbsp ground cumin
- 1 tbsp dry oregano
- 2 chipotle peppers in adobo, finely chopped*
- 2 medium naval oranges, juiced
- 1 tbsp apple cider vinegar
- 1 8 oz block of mild or sharp cheddar, shredded
- garnish with fresh cilantro, avocado slices and lime wedges
- Preheat oven to 350 degrees. 2. Make the cornbread layer: In a large (10”-12”) cast iron skillet, melt 2 tbsp butter over medium-high heat. Move the butter around with a spatula or wooden spoon to coat. Turn off the heat and set aside. 3. In a medium mixing bowl, Stir together Jiffy cornbread mix, diced green chilis, beaten egg, and sour cream. Pour the mixture into the butter-greased skillet, and bake for 20 minutes, until lightly browned and fluffy. Prick across the cornbread layer with a fork all over, and set aside. 4. While the cornbread layer bakes, prep and cook the filling. Add butter and oil to a large, non-stick skillet over medium-high heat and let the butter melt and get bubbly. Swirl with a wooden spoon to coat the pan. 5. Add the diced pineapple to the pan in an even layer and cook, undisturbed, for 4-5 minutes, until caramelized. Flip and cook 3-4 minutes more until pineapple is mostly caramelized (it is OK if some edges are not golden). Remove the pineapple to a bowl, and reduce the heat to medium. 6. Add the onion and garlic to the pan and cook until slightly softened, 2-3 minutes. 7. Add the ground pork and season with salt and pepper to taste. Cook, breaking up as you go until the meat is well browned and no pink remains, 5-6 minutes. 8. Add the red pepper flakes, cumin, oregano and brown sugar, and toss to combine. Cook until fragrant, 1-2 mins. 9. Add the chipotle peppers, apple cider vinegar and orange juice. Simmer 2-3 minutes until thickened. 10. Spread the meat mixture over the cornbread layer. Distribute reserved caramelized pineapple over top of meat layer. Cover with shredded cheddar cheese and bake at 350 for 20-25 minutes, until cheese is melted and slightly browned. 11. Optional: broil and additional 1-3 minutes on high to add extra char/browning to the top layer. 12. Allow to cool 10-15 minutes before serving, and serve with fresh cilantro leaves, sliced avocado and lime wedges.
I like canola oil because it is neutral- but vegetable oil or grape seed oil would also work for cooking the meat layer.
I use 2 of the whole canned chipotles in adobo, and finely mince/chop them. If you like things less spicy, you could use 1-2 tbsp of the adobo liquid instead of the chilies themselves. Extra chilis last up to a week or 2 in the fridge, and can also be frozen for a later use.
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