Tamale Pie

Tamale Pie
Tamale Pie
Makes 4 to 6 servings
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  1. 1 pound ground chuck
  2. 1 cup chopped onion
  3. 1 (15-ounce) can ranch-style beans, drained
  4. 1 (15-ounce) can enchilada sauce
  5. 1 (4-ounce) can diced green chiles
  6. 1 teaspoon garlic salt
  7. 1 teaspoon ground cumin
  8. 2 (7.5-ounce) packages corn muffin mix
  9. 1 cup milk
  10. 1 cup shredded sharp Cheddar cheese
  11. Toppings: sour cream, diced tomato, pickled jalapeño slices
  1. Preheat oven to 400°.
  2. In a large ovenproof skillet, cook ground chuck and onion over medium heat until beef is browned and crumbly; drain well. Stir in beans and next 4 ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes.
  3. In a medium bowl, stir together corn muffin mix and milk just until dry ingredients are moistened. Add cheese, stirring just until combined. Drop muffin mixture by heaping tablespoonfuls over beef mixture.
  4. Bake for 25 to 30 minutes or until cornbread is golden brown and beef mixture is bubbly. Serve with desired toppings.
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