UPSIDE DOWN TAMALE PIE

Upside Down Tamale Pie image

I usually see tamale pies with the meat on the bottom and cornbread on the top. This is based on a recipe from delish.com, modified heavily, which has the cornbread on the bottom.

Provided by Bill Woodward

Time 1h5m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1 cup sour cream
1/2 cup frozen sweet whole kernel corn
1 (7 ounce) can diced green chilies
1 onion, chopped
1 lb ground beef
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup water
1 cup white cheese sauce
1 cup shredded cheddar cheese

Steps:

Preheat oven to 400 degrees.
Prepare the corn bread. Mix the corn muffin mix, egg, sour cream, corn, and diced chiles. Pour into a greased, 12" cast iron skillet. Put in the oven and bake for 20 minutes, until the top is lightly browned.
While the cornbread is cooking, cook the chopped onion and ground beef in a skillet until the beef is brown. Drain off the fat.
Add the cumin, chili powder, garlic powder, salt, red pepper flakes, and water to the ground beef, and simmer until the water is mostly gone. Add the cheese sauce and mix to combine.
Remove the cornbread from the oven and let it cool for a few minutes. Carefully spread the ground beef on top of the cornbread, then top with the cheddar cheese. Cover with aluminum foil and return to the oven for 20 minutes. After 20 minutes, remove the foil and bake for another five minutes, uncovered.

Nutrition Facts : Calories 446.2, Fat 27.6, SaturatedFat 12.7, Cholesterol 101.3, Sodium 1140.6, Carbohydrate 29.1, Fiber 3.1, Sugar 9.1, Protein 20.4