TAMALE PIE A Mexican Ground Beef & Cornbread Casserole

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories; Monterey Jack is often cheaper.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier; crushed tomatoes are often less expensive.

black beans

🥗Healthier: pinto beans

💰Cheaper: kidney beans

Pinto beans are nutritious; kidney beans are usually cheaper.

Preheat the oven to 350°F.

In a 10-inch ovenproof pan, brown 1 pound of ground beef over medium-high heat, breaking it up as it cooks.

Chop 1 medium yellow onion into quarters, peel, and then dice it using a chopper.

Wash and chop 1 bell pepper, adding it to the chopper as well.

Add the chopped onion and bell pepper to the browned ground beef and continue cooking until the vegetables are soft.

Drain any excess grease from the pan.

Add 2 teaspoons of minced garlic to the mixture and cook for about 30 seconds to 1 minute until fragrant.

Stir in 3 tablespoons of taco seasoning and 1/4 cup of water, mixing well.

Pour in 10 oz of red enchilada sauce and let the mixture simmer.

In a medium bowl, prepare the topping by mixing 1 box of corn muffin mix, 1/2 cup of sour cream, 1 can of drained whole kernel corn, 1 egg, 1/3 cup of milk, and some salt until combined.

Pour the topping mixture over the ground beef mixture, smoothing it out evenly.

Sprinkle 1/2 cup of shredded cheese on top of the cornbread mixture.

Bake in the preheated oven for 35 to 40 minutes until the cornbread topping is golden brown and cooked through.

Remove from the oven and let it rest for about 5 minutes before serving.

Garnish with fresh cilantro or parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: