Tamale Pie Recipe

Tamale Pie

If you’re looking for the ultimate comfort food, this tamale pie—with a savory cornbread crust—will be your new weeknight go-to.

Prep: 10min

Total: 50min

Yield: 8 serving(s)

Nutrition Facts: calories 472 Calories, Fat 31 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 99 mg, Sodium 681 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 2 g, Protein 21 g

Ingredients:

• Cooking spray
• 1 box corn muffin mix (such as JIFFY)
• 1 large egg
• 1/2 c. sour cream
• 1/2 c. canned creamed corn
• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 1 tsp. ground cumin
• 1 tsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1/3 c. red enchilada sauce
• 1 c. shredded cheddar
• 1 c. shredded Monterey jack

Instruction:

1. Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.
2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
3. Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses.
4. Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.

TAMALE PIE | Enchilada Cornbread Casserole | Simply Mamá Cooks