sweet tamale pie

Ingredients

• Servings: 12
• meat mixture:
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 onion, chopped
• salt and ground black pepper to taste
• 1 pound lean ground beef
• 2 (7 ounce) cans mexican-style corn (such as green giant®)
• 1 (8 ounce) jar chunky salsa
• 1 (7.75 ounce) can mexican-style hot tomato sauce (such as el pato®)
• 1 (4 ounce) can chopped green chiles
• 1 (1 ounce) packet taco seasoning mix
• corn bread topping:
• 1 (15 ounce) package corn bread mix (such as krusteaz® honey corn bread mix)
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 2 (7 ounce) cans mexican-style corn (such as green giant®), drained
• 1 (4 ounce) can chopped green chiles, drained
• 1 cup shredded mexican cheese blend
• 1 tablespoon extra-virgin olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
• mix 2 cans mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. transfer meat mixture to a 10x14-inch casserole dish.
• stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained mexican-style corn, 1 can drained green chiles, mexican cheese blend, and 1 tablespoon olive oil. spoon cornbread mixture over meat mixture.
• bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.