Tamale Pie

Ingredients:

Cornbread:

  • 1 cup cornmeal

  • 3/4 cup flour

  • 3 tbs sugar

  • 1 tsp salt

  • 11/2 baking powder

  • 1/2 tsp baking soda

  • 2 egg

  • 4 tbs butter melted

  • 2/3 cup whole milk

  • 2 ears, fresh corn (removed from cob)

  • 1 small can green chilis

For Beef

  • 1 tbs olive oil

  • 1 lb ground beef

  • 1/2 yellow onion (chopped)

  • 2 cloves garlic minced

  • 1 tsp cumin 

  • 1/2 tsp paprika

  • 1 tsp chili powder

  • 1 can Rotel

  • salt and pepper to taste

For Casserole

  • 15 oz enchilada sauce (1 can)

  • 2 cups Cheddar Cheese (shredded)

  • avocado, cilantro and/or sour cream

Instructions

  • Preheat your oven to 425 F degrees. Place empty cast iron skillet into the oven while it is pre heating with 2 tbs olive oil.

  • Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and milk and whisk well. Stir in the corn and green chilis. 

  • Pour the cornbread mixture into a large cast iron skillet. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done.

  • While the cornbread is cooking, prepare the beef. In another large skillet, heat the olive oil over medium heat. . Add the onion and garlic. Sauté until translucent, about 3 min. Add the ground beef and cook until no longer pink, about 5 minutes. Pour in the rotel and mix all ingredients together well. Stir in cumin, paprika, chili powder, salt, pepper and stir. Cook for about 10 min on low heat.

  • When the cornbread is done, poke holes into it with the end of a wooden spoon. Pour the enchilada sauce over the top of the cornbread and spread. 

  • Top with the ground beef mixture and the shredded cheese. 

  • Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top. 

  • Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.