Tamale Pie

Serves: 8

We love this cheesy, spicy dish with the cornbread crust. For some reason, cooking in a cast iron pan makes food taste so much better.

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Cook Time:
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1/2 cup cornmeal
2/3 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
3 to 4 tablespoons olive oil
1/3 cup milk
1 egg
1 (4.5-ounce) can diced green chili
1 can corn
1 pound ground beef
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups enchilada sauce
2 cups of shredded cheese
sour cream
shredded cheese
lime wedges


Preheat oven to 400 degrees F.

Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.

While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.

Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.

Let cool for 10-15 minutes before serving with desired toppings.

Source: 2teaspoons.com

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