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Hill Country Tamale Pie
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Brief Description
Cornbread mix base pie topped with Mexican seasoned ground beef in enchilada sauce and topped with cheese for a yummy casserole dinner.
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Main Ingredient
ground beef
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Category: Beef
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Recipe by Lauren Miyashiro on www.delish.com, April 2016.
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Posted By: mcarr
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Posted On: Sep 02, 2020
Number of Servings:
Ingredients:
- 1 boxes - JIFFY corn muffin mix
- 1 - egg
- 1/2 cups - sour cream
- 1/2 cups - creamed corn
- 1/3 cups - red enchilada sauce
- 1 - onion chopped
- 2 cloves - garlic minced
- 1 teaspoons - cumin
- 1 teaspoons - chili powder
- 1 pounds - ground beef
- 1 cups - shredded cheddar cheese
- 1 cups - shredded Monterey Jack Cheese
- - salt and pepper
- - small handful cilantro leaves (optional), chopped
Directions:
Preheat oven to 400 degrees F.
For the cornbread base, in a medium bowl combine corn muffin mix, sour cream, creamed corn and egg. Whisk together until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes or until golden brown on top. Let cool slightly in the pan.
Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and seasonings and cook until soft. Add garlic and cook about 30 seconds, just until fragrant.
Add the ground beef and mix or stir to break up the meat. Season well; sauté until cooked through. Remove skillet from stovetop and drain excess fat.
Poke entire surface of cornbread with a fork.Pour enchilada sauce over the cornbread.
Add the meat mixture over the cornbread and top with the shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes.
Remove the foil and cook under broiler until cheese begins to brown, about 5 minutes.
Top with chopped cilantro, if desired.
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