Mom's Tamale Pie
This is a simple and delicious one pan recipe that Lefty grew up eating on the regular. Now you can share it with your family!
Serves 6 · 12-inch oven-proof skillet · 400°F
Ingredients
• 1 lb lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 2 tbsp taco seasoning
• 10 oz red enchilada sauce
• 1 can corn (15.25 oz), drained
• 4 oz diced green chiles
• 4 oz can sliced black olives, drained
• 2 cups shredded cheddar cheese
• 1 jalapeño, sliced
• 1 box Krusteaz sweet cornbread
mix (15 oz)
• 1 egg
• ⅔ cup milk
• ¼ cup vegetable oil
• ½ tsp smoked paprika
• Optional garnish: sour cream, salsa, cilantro
Directions
1. Preheat oven to 400°F.
2. In the skillet over medium heat, brown the beef, breaking it into crumbles. Drain off the fat and return the beef to the skillet.
3. Add the onion and bell pepper. Cook 2–3 minutes, stirring occasionally.
4. Add the taco seasoning and garlic; cook 1 more minute.
5. Stir in the enchilada sauce, green chiles, half the corn, half the olives, and 1 cup of the cheese. Mix until combined and warmed, then turn off the heat.
6. In a bowl, combine the cornbread mix, egg, milk, oil, smoked paprika, the remaining corn, and ½ cup of the cheese. Stir until no dry mix remains.
7. Pour the batter over the beef mixture and spread it to the edges so the filling is fully covered.
8. Scatter the jalapeño and remaining olives over the batter. Bake about 11 minutes.
9. Pull the skillet, sprinkle the last ½ cup of cheese on top, and bake another 9–14 minutes (20–25 total), until golden and a toothpick in the center comes out clean.
10. Rest 5 minutes before cutting. Serve with sour cream, salsa, and cilantro if desired.