I snagged this recipe from my Aunt Susan and boy am I glad I did! Seriously, you guys, stop what you are doing RIGHT NOW and jot down the ingredients to make this Tamale Pie. This is my absolute favorite Mexican casserole to date and y’all KNOW how much we love us some Mexican casseroles around here!
This casserole was crazy easy and next time, I am doubling it and making it in a 13×9 pan because I know the leftovers would have been even better and we didn’t have a single bite left. 😉
- 1 box JIFFY corn muffin mix
- 1 egg
- 1/2 cup sour cream
- 1/2 cup creamed corn
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp. cumin
- 1 tsp. chili powder
- 10 oz can red enchiladas sauce (divided)
- cheddar cheese, shredded
- Monterey jack cheese, shredded
- small handful cilantro leaves, chopped
- Fresh jalapeño, chopped (optional)
- Sour cream
Preheat oven to 400 degrees. Grease an 8X8* pyrex casserole pan. Combine egg, sour cream, creamed corn & jiffy mix and bake in casserole dish for 20 minutes or until golden brown. Remove from oven and set aside.
Meanwhile brown ground beef & onion. Add the garlic the last minute. Drain grease and add salt, cumin & chili powder.
Poke holes all in the cornbread. Pour 1/2 cup enchilada sauce all over the cornbread. (Save the remainder for serving) Then spoon the meat mixture over the cornbread and top with lots of cheese. Bake for 20 minutes or until brown and bubble. Top with chopped cilantro & (optional) jalapeños and serve drizzled with the leftover enchilada sauce and sour cream 🙂
***I broke my 8×8 pan last week so I had to use a pie pan, it fit (barely) but I wasn’t able to put as much cheese as I would have liked. Next time, I will use an 8×8 because Mama likes a lot of cheese