One of Levi’s favorite dishes when we go to Mexican restaurants is a tamale. I’ve never actually had one myself, but I wanted to try making something similar for him. I certainly do not have the skills or the know how to make an actual tamale wrapped in corn husk. I ran across a few different recipes online that seemed pretty standard so I figured I could make some personal adjustments and it would work out. And boy was I right!! This pie was a little spicy and a little sweet, very cheesy with a nice crumbly texture.
Ingredients:
- 1 Box Jiffy Corn Bread Mix
- 1/3 Cup Milk
- 1 Egg
- 1 Cup Frozen Corn
- 7 oz Green Chiles, chopped and your desired level of heat
- 1 lb Ground Beef
- 1 tsp Chile Powder
- 1 tsp Cumin
- Salt and Pepper to taste
- 1 Cup Green Chile Enchilada Sauce
- 2 Cups Shredded Cheese, I used Tillamook 2 Cheese Mexican Blend
- Toppings: Sliced Green Onion, Cliantro, Sour Cream
Preheat oven to 400.
In a large bowl whisk together the corn bread mix, milk, egg, green chile’s and corn. In a large cast iron pan or 9×13 baking dish, spray with cooking spray and fill with the corn bread mixture. Bake for 20-25 minutes until a toothpick comes out clean.
While the cornbread is cooking, in a medium skillet cook the beef with the chili powder and cumin. Once the meat has browned, drain any excess fat.
Remove the cornbread from the oven and poke all over with a fork, pour green chile enchilada sauce evenly over the top. Add the beef and top with cheese. Cover with aluminum foil and return to oven for 20 minutes. Remove aluminum foil, turn on the broiler and broiler for about 2 minutes to brown the cheese.
Remove from oven and let cool for a few minutes. Add desired toppings and enjoy!!
Adapted from 2 Teaspoons recipe here.
squishycupcakes's Blog 