“From my sister-in-law, who never measures ingredients yet her cooking is totally awesome. This is her recipe for tamale pie as I made it – very few changes but measurements included.Mostly.”
1 lblean ground beef
1⁄2 mediumonion, chopped
1⁄2 mediumbell pepper, chopped, I use the yellow ones
1 stalkcelery, peeled and chopped
1 (14 1/2 ounce) can red enchilada sauce (mild or hot, your choice)
1 (3ounce) canchopped green chili peppers, peppers-mild
1 bunchcoriander leaves, roughly chopped (cilantro)
2 limes, juice of
1 tablespoonchili powder
1 tablespoon minced garlic
fresh ground black pepper
1 cupshredded cheddar cheese
1 cup shredded monterey jack cheese or 1cupmozzarella cheese
1 (8 1/2 ounce) package Jiffy cornbread mix
1⁄2 cupsour cream
1⁄3 cupfrozen corn
10 smallgreen olives
In a good sized frying plan (cast iron preferred), cook the ground beef, onion, bell pepper and celery until beef is no longer pink.Drain.
Add the enchilada sauce, green chile peppers, drained ground been mixture, cilantro, lime juice and spices to the frying pan.Mix thoroughly and adjust spices to taste.
Place the olives evenly on the beef mixture.
Cover with the cheeses.
Mix the cornbread mix, egg, sour cream, milk and corn together to form a lumpy batter.
Pour cornbread batter over the meat and cheese mixtures in the frying pan.Smooth batter to evenly cover the mixture and to the edges of the pan.
Bake in 375 degree overn for 30-45 minutes – until the cornbread batter is golden brown.
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