Sweet Tamale Pie

Thursday, 15 December 2016 - 10:24 | Views - 570

Ingredients

2 tablespoons extra-virgin olive

2 cloves garlic, chopped

1 onion, chopped

salt and ground black pepper to taste

1 pound lean ground beef

2 (7 ounce) cans Mexican-style corn (such as Green Giant®)

1 (8 ounce) jar chunky salsa

1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)

1 (4 ounce) can chopped green chiles

1 (1 ounce) packet taco seasoning mix

1 (15 ounce) package corn bread mix (such as Krusteaz® Honey Corn Bread Mix)

2/3 cup milk

1/3 cup vegetable oil

1 egg

2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained

1 (4 ounce) can chopped green chiles, drained

1 cup shredded Mexican cheese blend

1 tablespoon extra-virgin olive oil

Prep 15m

Cook 1h

Ready In 1h 15 m

Method

1)Preheat oven to 400 degrees F (200 degrees C).

2)Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic.

Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes.

Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes.

Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.

3)Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil.

Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes.

Transfer meat mixture to a 10x14-inch casserole dish.

4)Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.

5)Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.

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