Tamale Pie
This is the kind of comfort food that makes you feel like you've got your life together, even if your laundry has been sitting in the basket for three days.
Ingredients
Instructions
Preparation
Preheat your oven to 400°F (200°C). This temperature is crucial for achieving that perfect golden cornbread top while ensuring the filling stays bubbly and hot throughout the cooking process.
Cook the Filling
In a large oven-safe skillet over medium-high heat, brown the ground beef with the diced onion and jalapeños for 5 minutes. Use a wooden spoon to break up and crumble the meat as it cooks, ensuring even browning. If using regular ground beef (not lean), drain any excess fat before proceeding to prevent a greasy finished dish.
Add the taco seasoning and red enchilada sauce to the skillet. Stir thoroughly to coat all the meat and vegetables. Simmer for 10 minutes, stirring occasionally, to slightly thicken the filling and allow the flavors to meld together. The mixture should reduce and become less watery.
Prepare the Cornbread Topping
While the meat mixture is simmering, combine the Jiffy corn muffin mix and chili powder in a medium mixing bowl. In a separate small bowl, whisk together the milk and egg until well combined, then add the diced green chiles.
Pour the wet ingredients into the dry cornbread mixture and stir just until blended. Fold in 1 cup of the shredded cheese. Be careful not to overmix the cornbread batter, as this will prevent it from rising properly and result in a dense topping.
Assemble and Bake
Once the meat filling has finished simmering, remove it from heat. Using a large spoon, dollop the cornbread batter on top of the meat mixture, creating a circular pattern and building outward. Leave the edges of the ground meat mixture exposed around the perimeter - this creates an attractive presentation and allows the filling to bubble up around the edges.
Transfer the skillet to the preheated oven and bake for 20 to 30 minutes, until the edges are actively bubbling and the cornbread topping is golden brown and cooked through. The cornbread should spring back lightly when touched and sound hollow when tapped.
Remove from oven and let the tamale pie rest for 10 minutes before serving. This resting period allows the filling to firm up and makes serving much easier. Garnish with the remaining shredded cheese, diced tomatoes, fresh cilantro, and sour cream or Mexican crema as desired.
