Tamale Pie

I cannot emphasize how delicious this is! You HAVE to try it! 🍴😋😋😋😋😋🍴 I made minor alterations to the original recipe.

**original recipe courtesy of http://www.2teaspoons.com/tamale-pie/

CORNBREAD

⅔ cup cornmeal

½ cup flour

4 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

3-4 tablespoons oil (I used olive oil)

⅓ cup milk

1 egg

1 small can diced hot green chiles (4.5 ounce can)  *you can use mild if you need to*

1 can of whole kernel corn, drained

MEAT

1 lb ground beef

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

¼ teaspoon pepper

*As an alternative, you may use a package of McCormick Original Taco Seasoning instead of these seasonings. I use the taco seasoning since I keep it on hand.*

TAMALE PIE

1 ¼ cup enchilada sauce (I make it homemade)

2 cups of Sharp Cheddar cheese

OPTIONAL TOPPINGS

Salsa

Guacomole

Sour Cream

Shredded Cheese

Cilantro

Lime wedges

INSTRUCTIONS:

1) Preheat oven to 400 degrees F.

2) 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.

3) 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.

4) 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.

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

Red Enchilada Sauce 

2 Tbsp unsalted butter
2 Tbsp flour (I used all-purpose, but any white flour will work)
4 Tbsp tomato paste
3 Tbsp Mexene brand Chili Powder
½ tsp ground cumin
½ tsp garlic powder
¼ tsp black pepper
¼ tsp dried oregano
⅛ tsp cinnamon
½ - ¾ tsp salt, to taste
2 cups chicken stock
1 tsp apple cider vinegar
1 Tbsp sugar

In a medium saucepan, melt butter over medium heat.  Add flour and stirring occasionally, cook for one minute.  Add the tomato paste, chili powder and the remaining spices.  Stir well.  Very slowly add the water or stock, stirring constantly.Bring the sauce to a simmer and the sauce will thicken slightly.  Add the vinegar and serve warm!

*NOTES:
Chili powder varies across the globe, but I'm using "American" chili powder which is NOT the same thing as cayenne or crushed red chilies.

Also, the flavor can vary a lot by brand.  I only use Mexene Chili Powder which has a couple other spices blended in.  If you use something else such as Mccormick's, you may want to reduce the amount and do a taste test first.  It tends to be stronger to me.