This tamale pie has it all: a saucy and spicy ground beef layer topped with cheesy green chile cornbread, with more melty cheese to go around! Topped with a little honey drizzle for an epically sweet touch, this tamale pie is about as good as it gets when it comes to filling comfort food.
Prep: 5 minutesminutes
Cook: 55 minutesminutes
Total: 1 hourhour
Yield:8
Ingredients
24.5-ounce canschopped green chileslike Old El Paso, divided
Preheat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is starting to brown and release juices.
Stir in taco seasoning and bell pepper. Cook until softened.
Stir in enchilada sauce, 1 can of the green chiles, and 1 cup corn. Remove from heat.
Sprinkle with 1 cup of the cheddar cheese.
In a large bowl, stir together the flour, cornmeal, salt, and baking powder. Make a hole in the center of the dry ingredients. Add the oil and honey and stir well. Add milk and eggs and stir to combine. Stir in remaining 1 can green chiles, 1/2 cup corn, and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
Bake 30-35 minutes or until topping is golden brown. Cool 5 minutes. Drizzle with honey, garnish, and serve.
Notes
Crust options: Use a box of cornbread mix for the crust. Just stir in the chiles, corn, and cheese.
Ingredient options: Ground beef can be swapped for ground turkey or even ground seitan for a vegetarian tamale pie.
Freezing: Bake the pie per the instructions, then let it cool before wrapping in aluminum foil or plastic wrap and freezing. Can be frozen up to 2 months.