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.