Tamale Pie

 


  • 1 box JIFFY corn muffin mix
  • 1 egg
  • 1/2 cup sour cream
  • 1 cup creamed corn
  • 1 lb ground beef (or 1 lb chicken, shredded) 
  • 1/2 onion, chopped
  • 5 oz can green chilies 
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. chili powder
  • 2-10 oz cans green enchiladas sauce (divided)
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • Sour cream, optional 
  • Avocado, diced, optional 
  1. Preheat oven to 400 degrees. Grease an 8X8 casserole pan. Combine egg, sour cream, creamed corn & jiffy mix and bake in casserole dish for 20 minutes or until golden brown.Remove from oven and set aside. 
  2. Meanwhile brown ground beef & onion. Add the garlic the last minute. Drain grease and add salt, cumin & chili powder. Pour 1 can enchilada sauce over and green chilies, simmer 2 mins. 
  3. Poke holes all in the cornbread. Pour remaining enchilada sauce all over the cornbread. Then spoon the meat mixture over the cornbread and top with lots of cheese. Bake for 20 minutes or until brown and bubble. 
  4. Top with chopped cilantro (optional) jand serve with the leftover and sour cream. 

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