Tamale Pie

A delicious casserole with a cornbread base, hamburger, enchilada sauce and loads of cheese!

4.50 from 2 votes

Preheat oven to 400° and if using a cast-iron skillet place it in the oven while it is pre-heating. You can also use a 9x13 baking dish.
Mix the dry ingredients together in a bowl - cornmeal, flour, sugar, baking powder and salt-stir.
Then add the oil, milk and egg - stir to combine.
Add the can of creamed corn and the green chilis - stir to combine.
Carefully remove the hot cast-iron skillet from the oven and add a tablespoon of oil to the hot pan-carefully making sure the oil coats the bottom on the pan.
Pour in the cornbread batter and place back in the oven for 20-25 minutes until done - a toothpick inserted in the center comes out clean.
Approximately the same cooking time for a greased 9x18 baking dish.

While the cornbread is in the oven brown the ground beef until fully cooked.
Once browned add the cumin, chili powder and salt to browned meat and stir - sometimes I also add a 1/4 cup of water to the meat mixture and stir.
Set seasoned meat aside.

Once cornbread is done carefully remove from the oven.
With a fork poke holes in cooked cornbread then pour your enchilada sauce all over the cornbread.
Now layer your cooked meat on top and cover the meat with your shredded cheese.
Reduce the temperature of oven to 350°, cover the casserole with foil and place back in the oven for 20 minutes.
After 15 minutes remove the foil to brown the cheese.
If you want now sprinkle on some cilantro and serve!

Nutrition values are estimates, for exact values consult a nutritionist.

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