Tamale Pie (Ground Beef Mexican Casserole)
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 tsp minced garlic
- 1 packet taco seasoning (or 3 TBS homemade or jarred taco seasoning)
- 1/4 cup water
- 1 (10 oz) can red mild enchilada sauce
- 2 cups shredded cheddar cheese, DIVIDED
- 1 (14 oz) can whole kernel corn, drained
- 1 (8.5 oz) box JIFFY corn muffin mix original
- 1/2 cup sour cream
- 1/3 cup milk
- fresh cilantro or parsley, GARNISH
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 large egg
Instructions
- Preheat oven to 350 degrees.
- Break up and brown ground beef in a 10 inch cast iron skillet over medium high heat until brown and no longer pink. Drain excess grease. Add in diced onion and bell pepper. Cook until softened. Stir in garlic for 1 minute.
- Stir in taco seasoning and water and simmer for 1-2 minutes. Stir in enchilada sauce, and salt & pepper to taste.
- Sprinkle 1 1/2 cups shredded cheddar cheese on top evenly. Let simmer on low.
- In a medium bowl, whisk together corn muffin mix, sour cream, whole kernel corn, milk, egg, and 1/2 cup shredded cheddar cheese.
- Pour mixture all over the meat mixture. Turn off heat under cast iron skillet. Place skillet in preheated oven for 25-30 minutes until cornbread mixture is cooked through and golden brown. Let rest on stove top for 5 minutes. Garnish with fresh chopped cilantro or parsley.