Tamale Pie
An easy tasty meal that the whole family will enjoy.
Ingredients
- cooking spray
- 1 box Jiffy corn muffin mix
- 1 egg
- ½ cup sour cream
- 1 can creamed corn
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 envelope taco seasoning mix
- 2 cloves garlic, minced
- 1 lb ground beef
- 10 oz red enchilada sauce
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- shredded lettuce, optional
- chopped tomato, optional
- sour cream, optional
Instructions
- Preheat oven to 400° F. Spray a large casserole dish with non-stick cooking spray. Set aside.
- In a large bowl, combine corn muffin mix, egg, sour cream and creamed corn until well mixed together.
- Pour batter into prepared baking dish and bake for 20 minutes, until golden brown.
- Remove from oven and allow to cool.
- In a large skillet over medium heat sautee onion in vegetable oil until soft. Add taco seasoning mix and stir to combine.
- Add ground beef and minced garlic breaking up the beef with a wooden spoon as it cooks. Drain off excess fat.
- Stir in ½ of the enchilada sauce and cook until meat and sauce has thickened. Remove from heat.
- Using a fork prick the entire surface of the baked cornbread crust in the baking dish.
- Spread the remaining ½ of the enchilada sauce evenly over the cornbread.
- Spread the ground beef mixture over the cornbread crust.
- Top with shredded cheeses.
- Cover casserole dish with foil and bake for 20 minutes.
- Remove foil and set oven temperature to broil.
- Broil until cheese is melted and golden brown along the edges.
- Top each serving with shredded lettuce, chopped tomato and sour cream.