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Sweet Tamale Pie
Sweet Tamale Pie
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Satisfying tamale pie with spiced beef, green chiles, and cheesy cornbread topping - perfect for sharing at gatherings.
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)
  • 0.66666668653488 cup milk
  • 0.33333334326744 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
Instructions:
  • Preheat oven to a toasty 400°F (200°C).
  • Start by pouring 2 tablespoons of olive oil into a cold skillet, then sprinkle in the garlic. Cook the garlic over medium heat until it's sizzling and fragrant for about 2 to 3 minutes. Next, stir in the onion, salt, and pepper until the onion is translucent, which should take around 5 to 10 minutes. Finally, cook and stir the ground beef into the onion mixture until the beef is browned and crumbly, usually 5 to 10 minutes.
  • Combine 2 cans of Mexican-style corn, salsa, hot tomato sauce, 1 can of chopped green chiles, and taco seasoning with the ground beef. Bring to a boil, then simmer covered until liquid is reduced, for about 15 minutes. Transfer the flavorful meat mixture to a 10x14-inch casserole dish.
  • Combine corn bread mix, milk, vegetable oil, and egg in a bowl. Gently mix in 2 cans of drained Mexican-style corn, 1 can of drained green chiles, Mexican cheese blend, and 1 tablespoon of olive oil. Spread the cornbread mixture over the meat mixture.
  • Bake in the oven until a toothpick inserted into the cornbread comes out clean, around 30 minutes.

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