SI, I AM A TAMALE PIE
By Bonnie D. Utahn
I got this delicious tamale pie recipe from a cook named John on a cooking site. It is different than most tamale pies as it has both a top and a bottom crust. Total comfort food with spicy beef, sweet mexicorn and cheese. This tamale pie is also easy to make and uses Jiffy corn muffin mix to speed things up. I also apologize to the many Latin cooks who make those marvelous tamales from scratch. You have my deepest apologies, but I cannot compete with your expertise. This is as close as I can get! Enjoy!
Photo is my own.
Photo is my own.
pounds of lean ground beef
cups diced peppers, your choice
16 ounce jar roasted tomato salsa
teaspoon chipotle pepper
boxes jiffy corn muffin mix
ounces cheddar cheese divided
ounces jack cheese divided (or pepper jack for a kick)
ounces frozen corn thawed. i use a well-drained can of mexicorn
optional: 1/2 teaspoon cumin, or 1/2 can green chilis, or red pepper flakes if you like more heat. this is a mild dish.
small can drained sliced black olives
1Place a large skillet over medium heat, and add the beef and peppers. Using a wooden spoon, break up the meat into small ppieces while it cooks. ONce the meat is in small pieces, add the salsa, salt, shipotle, and oregano. cook stirring occasionally for 15 minutes. Continue to break up any larger pieces of beef as it simmers. Remove from heat,add the olives, and set aside. Skim any residual fat that comes to the surface.
2Lightly grease a 9 X 13 casserole dish. Mix up one of the boxes of Jiffy corn muffin mix according to the package directions. and spread it evenly in the bottom of the dish. It will be a thin layer. Top with corn, and then half of the cheese. Spoon beef mixture evenly , and then press the layer of meat down lightly with your hands into the corn meal crust.
3Mix up the other box of Jiffy and fold in the remaining cheese into the batter. Spread the batter evenly down the middle, the length of the pan. Use a fork to spread it until the batter is almost touching the sides. Leave a narrow gap so the juices can bubble up around the edges.
4Place the casserole dish on a foil lined pan to catch any drips. Place the dish and the pan in the preheated oven at 350 degrees. Bake one hour until lightly browned. Bake until done, but do not over cook or get it too brown. Let stand under a foil sheet for 15 minutes before serving. Serve with sour cream and guacamole. Enjoy!
5Cook's Tip: This recipe seems to be pretty forgiving if you want to add some of your own seasonings. I usually season it this way for my family. You may like more heat!