Sweet Tamale Pie recipe

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Ingredients

2 tablespoons extra-virgin olive oil
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)
⅔ cup milk
⅓ 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

Nutrition Info

430 calories
carbohydrate: 43.1 g
cholesterol: 51.1 mg
fat: 22.8 g
fiber: 2.4 g
protein: 15.1 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1511.5 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

This is a recipe I've been playing with and modifying for 20 years, It's a favorite at work for pot luck dinners. Quick and easy to make.

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