As you’ve probably figured out we love ethnic food in the Burch house – especially Mexican and Tex – Mex food. That has a lot to do with the fact I’m married to a native New Mexican. And, if it has green chilies more the better as far as Tall & Handsome is concerned. The state vegetable in New Mexico is the green chile. I’m not complaining!
One of my favorite Mexican foods is the tamale. It’s not always easy to find good tamales, but when I do – oh, my!
A few years ago Tall & Handsome was working in Asheville, North Carolina. While there he discovered a little El Salvadorian eatery. An item on the menu was tamales. Let me tell you they were superb! I’ve never had a tamale like it and I wish I could find another. There were olives in the filling. Yum! I’ve been on a quest since then to find the perfect tamale.
T & H has suggested we make our own, but I just don’t know if I’m quite ready to travel down that road – yet. But, I am ready to seek out and make and/or develop fantastic a tamale pie recipe.
And, that brings us to today’s recipe. After perusing some tamale pie recipes I was prepared to venture out with inspiration and mix it up in the kitchen. T & H even rustled up a cast iron skillet for me and was ready to help!
The result? Oh, lawdy, is it good!
Lip Smacking Good Tamale Pie
1 box Jiffy cornbread mix
1/2 low fat sour cream
1 4.5 ounce can chopped green chilies
1 14 ounce can creamed style corn
1 10 ounce can red enchilada sauce, divided
1 pound lean ground beef
1 onion, chopped
1 tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/3 cup coarsely chopped black olives
2 cups grated cheese (cheddar or Four Cheese Mexican Blend)
- Preheat oven to 400 degrees.
- In a medium bowl mix together Jiffy cornbread mix, low fat sour cream, egg, chopped green chilies and creamed corn. Mix just until dry ingredients are moist. Pour cornbread mixture into a greased 10 inch cast iron skillet (or another suitable dish) and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. (I had to bake mine just a little longer because that’s the way my oven bakes.)
- Meanwhile, while cornbread is baking, in a large skillet on medium high, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink and beef is brown. Add the spices, kosher salt and pepper. Next, stir in 1/2 cup red enchilada sauce and the 1/3 cup coarsely chopped black olives. Reduce heat, and make sure mixture is heated through. Remove from heat.
- When cornbread is done, remove from oven. Reduce the oven temperature to 350 degrees. Poke holes in the cornbread with a fork across the whole surface. Pour the remaining enchilada sauce evenly over the cornbread.
- Next, evenly spread the ground beef mixture over the cornbread.
- Layer the 2 cups of grated cheese over the top of the ground beef. Cover with foil.
- Put the tamale pie back in the oven (now set at 350 degrees) and bake for 20 minutes. Remove foil and continue baking 5 more minutes.
- Remove and oven and cool slightly – a couple of minutes will do.