Easy Tamale Pie Recipe
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
- 8.5 Oz Box Jiffy Corn Muffin Mix
- 1 Large Egg
- ½ Cup Sour Cream
- 14.7 Oz Can Creamed Corn
- 2 Lbs Ground Beef
- 2 (1 Oz) packets Taco Seasoning
- 1 Onion, chopped
- 1 Red Bell Pepper, chopped
- 2 Tbs Oive Oil
- ¾ Cup Enchilada Sauce
- 1 Cup Cheddar Cheese, hand shredded
- 1 Cup Monterey Jack Cheese, hand shredded
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°
- Add the Jiffy corn muffin mix, egg, sour cream and creamed corn in a medium sized bowl and stir to combined.
- Add the mixture to a greased cast iron skillet and smooth it out so that its flat and even. Place it into the center rack of the oven for 20 minutes.
- In the meantime, in a large skillet over medium high heat, heat the olive oil and add the bell pepper and onion. Lightly season with salt and pepper and saute for about 5 minutes or until the vegetables are soft.
- Add the ground beef and cook it according to the directions on the back of the taco seasoning packets. (2 packets for the 2 pounds of beef)
- Once the corn bread is done, poke holes all over the surface of the corn bread using a fork. Evenly pour the enchilada sauce on top.
- Add the ground beef mixture evenly on top of the corn bread and enchilada sauce. Top it with the shredded cheddar and Monterey jack cheeses and bake it, covered for 20 minutes.
- Let it rest for 5-10 minutes, add whatever toppings you’d like and enjoy!