Tamale Pie Recipe

1 box JIFFY corn muffin mix

1/2 c. sour cream

1 egg

1/2 c. creamed corn

1 tbsp. extra-virgin olive oil

1 onion, chopped

Kosher salt

Freshly ground black pepper

1 tsp. ground cumin

1 tsp. chili powder

2 cloves garlic, minced

1 lb. ground beef

1/3 c. red enchilada sauce

1 c. shredded cheddar

1 c. shredded Monterey jack

Freshly chopped cilantro, for garnish (optional)

Preheat oven to 400º. Prepare cornbread base: In a medium bowl, whisk together corn muffin mix, sour cream, creamed corn, and egg until evenly combined. Pour into a large cast-iron skillet and bake until golden, 20 minutes. Let cool slightly.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and season with salt, pepper, cumin, and chili powder. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and stir to break up meat. Season with salt and pepper and cook until no longer pink, 8 minutes. Drain fat.
Poke entire surface of cornbread with a fork and pour enchilada sauce on top. Add beef mixture and top with cheeses. Cover with foil and bake until cheese is melty, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.
Garnish with cilantro, if using.

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