I love Mexican food and I’m always looking for other options besides the regular recipes such as tacos, burritos, fajita’s etc.
So when I ran across this Tamale Pie, I knew I had to try it!
I hope one day to attempt authentic Tamales but I still need to work up the courage for that one……
- 1 box Jiffy corn muffin mix
- 1 pound ground beef
- 1 egg
- 1/2 cup sour cream, plus more for serving
- 1/2 cup cream corn (from a can is fine)
- 1/3 cup enchilada sauce
- 1 small onion, chopped
- 3 cloves garlic minced (jar kind is fine)
- 2 Tablespoons taco seasoning
- 2 cups mexican blend shredded cheese
Preheat oven to 400º.
In a large bowl mix together sour cream, creamed corn, jiffy mix and the egg. Spread evenly in a greased cast iron skillet. Bake for 20 minutes. Remove, let cool slightly. Leave oven on.
While cornbread is cooking, sauté onion and ground beef in a large skillet until browned. Drain excess fat. Add in garlic, cook and stir for 30 seconds. Add in taco seasoning and season with salt and pepper to taste. Mix well.
With a fork, poke holes evenly over the cornbread, then pour enchilada sauce over cornbread.
Layer meat mixture, followed by cheese onto cornbread layer. Cover with foil and return to oven to heat through and melt cheese, around 20 minutes. Remove foil and and turn on broil to brown cheese.
Sprinkle with cilantro and serve with extra sour cream.
Lettuce and tomatoes are optional toppings as well.