Texas Tamale Pie

This is good…real good!  Homemade cornbread, meat, cheese and spice!  What’s not to like?  If you’re real crafty, it can all be made in one pan..but I used two and was just fine.

I also used canned enchilada sauce.  In my home that’s almost sacrilegious, but with the homemade cornbread and other goodies no one can tell..Promise!  Your secret’s safe with me!

The Starting Lineup

Meat

  • 1 lb ground beef
  • 1 tsp cumin
  • 2 tsp chili powder
  • Kosher Salt & Pepper, to taste

Cornbread

  • 1/2 cup cornmeal
  • 2/3 cup flour 
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/4 tsp kosher salt
  • 3 Tbsp vege oil
  • 1/3 cup milk
  • 1 egg
  • 1 bag/can corn (14oz roughly, I use frozen, thawed OR not)
  • 1 can green Chilis, 4.5oz

Finishings

  • 2 cups shredded cheese (I prefer Jack variety, melts great)
  • 1 1/3 cups enchilada sauce

Toppings

  • Cilantro
  • Sour Cream
  • Jalapeños 
  • Salsa
  • Limes 

Preheat your oven to 400 degrees.  Grease (oil, butter or crisco) a baking dish of your choice or a large cast iron skillet, set aside.

In a large bowl, combine your cornmeal, flour, sugar, baking powder & salt.  Mix well.

 Slowly whisk in your vegetable oil till small clumps appear.

 Now whisk in the milk and egg.  Once combined, gently fold in your green Chilis and corn. 

Pour your green-chili cornbread mixture into your greased pan.

 Make sure it’s about even throughout pan and put into your oven for 20-25 mintutes (toothpick comes out clean).

While your cornbread is baking, start cooking your ground beef in a skillet over medium heat.  Add in your seasonings to the meat and simmer.  Once cooked through, drain and set aside. 

   When ready, remove your cornbread from the oven.  Drop your oven temp down to 350 degrees and allow your cornbread to cool for 5 minutes. 

 Prick your cornbread with either a toothpick or fork all over (have you ever made poke-cake?  Same idea).  Pour your enchilada sauce right over the entire cornbread.  Layer your drained ground beef and then the cheese over the top of your cornbread/sauce.  

   Cover your pan with foil and bake for 25 minutes. 

 Remove foil and allow to bake for 10 more minutes.

Once bubbly and hot, take out of oven and let sit for 5-10 minutes.  Serve with sour cream, salsa, jalapeños, left over enchilada sauce, etc. 

  

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