Skillet meals are lifesavers If you’re ever stuck for dinner ideas. Buy some ground beef and pull out a bunch of spices from the cupboard, find some veggies lurking in the fridge that might last another day or two and chances are, if you throw it all in a skillet you’ll probably end up with something pretty tasty.

Rich thick stew with ground beef and andouille sausage tamale pie

That’s what my plans were for this chili-style Beef Tamale Pie. Okay, I also added some tomato and andouille sausage, but it’s still at the top of the easy chart for quick dinners.

The kids were suspicious of this, I could hear their brains trying to process it when I sat it down on the table.

Q- “Wow, yellow mashed potatoes, that’s cooool!”

I explained it was corn on top and it was just like chili. He seemed a little disappointed at not having bright yellow mash.

M- “Is it spicy?”

I explained that it wasn’t too spicy. They tried it and loved it. I splashed mine with hot sauce, but you can easily adjust the chili powder level when you’re cooking it.

Rich thick stew with ground beef and andouille sausage tamale pie

I try to make at least a few skillet dinners each week. Shepherds Pie is another favorite or anything with chicken in it is gratefully accepted.

If you don’t have a skillet, start adding one to your Christmas list. You’ll use it over and over, even for desserts. I don’t know why but food cooked in a skillet just seems to taste better.

Wash it out by hand when you’re finished with it and dry it. I like to rub some olive oil into mine before I put it away.

Happy skillet fun friends!

Rich thick stew with ground beef and andouille sausage tamale pie


Rich thick stew with ground beef and andouille sausage tamale pie

Beef and Andouille Sausage Tamale Pie

Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 280kcal
Author: foodnessgracious
A quick and easy skillet meal. Beef Tamale Pie with tasty andouille sausage! This is perfect for those late nights when you just don't feel like making a mess in the kitchen.
Print Recipe


  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 pound ground beef
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1-2 tablespoons chili powder
  • 2 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 can diced tomatoes 14oz
  • 1 can kidney beans 14oz
  • 1/4 cup dark beer
  • 1/2 cup beef broth
  • 1 inch x 6- long andouille sausage sliced into circles
  • Salt and cracked black pepper
  • For The Topping!
  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 4 cups water
  • 2 cups grated cheddar divided


  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large 9-10-inch skillet over a medium heat.
  • Cook the diced onions for about 3 minutes in the oil.
  • Add the ground beef and the garlic, cook until no longer pink mixing well with the onions.
  • Add the oregano, chili, cumin and tomato paste and stir to combine.
  • Drain some of the juice from the tomatoes and add to the beef.
  • Empty the kidney beans into a colander and rinse with cold water, add to the skillet.
  • Add the beer, broth and sausage and stir to combine everything.
  • Season with some salt and black pepper and simmer for about 20 minutes.
  • Bring the water for the cornmeal to a boil.
  • Add the cornmeal and salt.
  • Stir and cook on low for about 5 minutes until thick. Add 1 1/2 cups of the grated cheese and mix in.
  • Once the beef mixture has thickened a little, spread the cornmeal topping over the surface.
  • Sprinkle the remaining 1/2 cup of cheese over the top and bake in the oven for about 30 minutes or until the top turns slightly brown and is bubbling.
  • Serve at once.


Calories: 280kcal