“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.”
IngredientsNutrition1 lblean ground beef1⁄2 mediumonion, chopped1⁄2 mediumbell pepper, chopped, I use the yellow ones1 stalkcelery, peeled and chopped1 (14 1/2 ounce) can red enchilada sauce (mild or hot, your choice)1 (3ounce) canchopped green chili peppers, peppers-mild1 bunchcoriander leaves, roughly chopped (cilantro)2 limes, juice of1 tablespoonchili powder1 tablespooncumin1 tablespoon minced garlicfresh ground black pepper1 cupshredded cheddar cheese1 cup shredded monterey jack cheese or 1cupmozzarella cheese1 egg1 (8 1/2 ounce) package Jiffy cornbread mix1⁄2 cupsour cream1⁄4 cupmilk1⁄3 cupfrozen corn10 smallgreen olives
DirectionsIn 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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