TAMALE PIE

This is one of those family favorite recipes
that is quick, easy and delicious
when you are needing a hot supper on Saturday or Sunday.
Weekends can be chocked full of errands, cleaning, shopping
and driving children to sports activities.
This Tamale Pie hits the spot when you need to gather around
the table for family time!



TAMALE PIE

Cooking spray

1 box corn muffin mix 

1 large egg

1/2 cup sour cream

1/2 c. canned creamed corn

1 T. extra-virgin olive oil

1 onion, chopped

1 t. ground cumin

1 t. chili powder

 salt to taste

Coarsely ground black pepper

2 cloves garlic, minced

1 lb. ground beef

1/3 cup red enchilada sauce or salsa

1 cup shredded cheddar

1 cup shredded Monterey jack

Preheat oven to 400°F. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.

Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses. Bake until cheese is melty, about 20 minutes. Serve with a fresh salad!