TAMALE PIE

Tamale PIe image

My husband requested this for Cinco de Mayo and I hadn't made it in years. I tried to remember how I had made it before. I'm pretty sure I used to add sliced black olives - but I had none! Maybe next time. I added a can of black beans, too, which wasn't in my original.

Provided by Carolyn Haas

Time 35m

Number Of Ingredients 18

Ingredients

1 Tbsp grape seed oil
1 small onion, chopped
1/2 red pepper, chopped
1/2 poblano, chopped
1 lb ground beef
1 clove garlic, minced or grated
1 c frozen corn
1 can(s) diced tomatoes, 14 oz can
1 can(s) chopped green chilies, 4 oz can
1 can(s) black beans, drained and rinsed, 14 oz can
1 1/2 Tbsp taco seasoning
1 tsp chili powder
1/4 tsp salt
1 box cornbread mix
1 egg
1/3 c milk
1/2 c shredded mexican style cheese
cilantro, sour cream, salsa (optional garnishes)

Steps:

1. Heat oil in large cast iron pan. Add onions and saute until they start to turn golden. Add peppers and ground beef. Break up ground beef as it cooks.
2. When ground beef is no longer pink, add garlic, tomatoes, beans and corn. Add about half the can of green chilies. Stir in the seasonings and 1/2 of the cheese.
3. Preheat oven to 400ºF. Make cornbread - combine mix, egg, milk together. When evenly moist, add the rest of the green chiles and cheese. Spoon over top of meat mixture.
4. Bake 20-25 minutes until cornbread starts to turn a golden brown. Let cook for 5 minutes before serving. Add garnishes if desired.

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