Chef’s Note

“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
  • 12 mediumonion, chopped
  • 12 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 tablespooncumin
  • 1 tablespoon minced garlic
  • fresh ground black pepper
  • 1 cupshredded cheddar cheese
  • 1 cup shredded monterey jack cheese or 1cupmozzarella cheese
  • 1 egg
  • 1 (8 1/2 ounce) package Jiffy cornbread mix
  • 12 cupsour cream
  • 14 cupmilk
  • 13 cupfrozen corn
  • 10 smallgreen olives
  • Directions

  • 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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