I love tamales and their combination of crumbly, sweet masa and savory meat filling but since they are kind of a project to undertake at home, I don’t make them often. But that’s where the tamale pie comes in! This easy cheesy version gives you the same soft corn base and hearty meat filling in a bake that takes just thirty minutes in the oven (and is a little saucier and cheesier experience to boot). It’s an easy and comforting dinner that the whole family is always happy about.
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup sour cream
1/2 cup corn kernels
1/4 cup milk
1 lb ground beef
1 tablespoon chili powder
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup enchilada sauce
1 1/2 cups Monterey Jack cheese, grated
Cilantro, chopped, for serving
Preheat oven to 400°F and grease a 9-inch pie dish with butter or nonstick spray. Set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Add egg, sour cream, corn, and milk and stir to combine.
Pour mixture into pie dish and bake for 15 minutes. Meanwhile, prepare the beef:
In a skillet over medium heat, season beef with chili powder, salt, cumin, oregano, onion powder, and garlic powder and cook until no longer pink.
Poke cornbread layer all over with a fork and drizzle with enchilada sauce.
Top with ground beef and shredded cheese and return to oven. Bake until sauce is bubbly and top is golden brown, 10-15 minutes more.
Let cool five minutes before serving.
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