Easy Tamale Pie
This easy tamale pie is made with taco seasoned ground beef, enchilada sauce and shredded cheese baked on the top of a corn bread crust.
Equipment
- 12" cast iron skillet
Ingredients
- 1 8.5 oz box Jiffy corn muffin mix
- 1 large egg
- ½ c sour cream
- 1 14.7 oz can creamed corn
- 2 lbs ground beef
- 2 1oz packets mild taco seasoning
- 1 white or yellow onion, chopped
- 1 red bell pepper, chopped
- 2 tbs olive oil
- ¾ c enchilada sauce
- 1 c cheddar cheese, shredded
- 1 c monterey jack cheese, shredded
- salt and pepper to taste
Instructions
- First, add the Jiffy corn muffin mix, egg, sour cream and creamed corn in a medium sized bowl and stir to combined.
- Then add it to a cast iron skillet, smooth it out and bake it at 400° for about 20 minutes. Let it cool slightly when done.
- While that’s baking, sauté the bell pepper and onion in a little bit of olive oil and lightly season with salt and pepper.
- Then once the vegetables are soft, add the ground beef and cook that according to the directions on the back of the taco seasoning packets. We’re using two pounds so you’ll need two packets.
- Now with a fork, poke holes all over the surface of the corn bread and evenly pour the enchilada sauce on top.
- Next, add the ground beef mixture evenly on top. Then top it with the shredded cheeses and bake it, covered for another 20 minutes.
- Let it cool slightly, add whatever toppings you’d like and serve. Enjoy!