Dive into layers of cornbread, enchilada sauce, ground beef, and cheese, baked until melty and topped with all your favorite taco fixings! If you like this tamale pie recipe, you may also enjoy these other easy, one-skillet tamale pie dinner recipes from 2teaspoons
Happy Labor Day everyone! I hope you’re having a relaxing day, preferably one that involves great friends and a delicious backyard barbecue 🙂
Although the threat of rain in DC postponed my own barbecue plans, I’ve had a fun weekend relaxing in doors with friends. I’m feeling excited and recharged for the first day of my fellowship. I can’t believe it starts tomorrow already! 🙂
How To Make Tamale Pie
3-4tablespoonsoilI used olive oil
1small can diced green chiles4.5 ounce can
1can of corn or creamed corn
1 ¼cupenchilada sauce
2cupsof shredded cheeseI used sharp white cheddar
Preheat oven to 400 degrees F.
Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9×9, 9×13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
Let cool for 10-15 minutes before serving with desired toppings.