Cheesy Tamale Pie
Author: Simply Happenstance
Cuisine: Mexican
Serves: 6
- Filling:
- 1 lb. lean ground beef or turkey meat
- 1 small onion chopped
- 1 (16 oz.)jar salsa
- ⅓ cup water
- 1 pkg. taco seasonings
- 1 cup frozen corn kernels
- 1 can can sliced olives drained
- Crust:
- 1 cup yellow or white corn meal-I used jiffy corn bread mix
- 1 can (12 oz.) low fat evaporated milk
- 1 can diced chiles
- 1 cup shredded cheese
- Toppings
- sliced avocado
- sour cream
- Preheat oven to 425 F.
- Grease a 9x13 casserole dish and set aside.
- For the filling:
- Cook the meat and onion (chopped) in a large skillet until the meat is browned.
- Drain the meat.
- Stir in the salsa, water, and taco seasoning.
- Reduce the heat to low and cook until the liquid is dissolved.
- Add in the olives and corn.
- Turn the heat off.
- For the Crust.
- In a large sauce pan, combine corn meal, green chiles, and evaporated milk.
- Stir together.
- Add in a half cup of cheese.
- Keep continuing to stir until the mixture has thickened (approx. 5 minutes.)
- Spoon the crust mixture out of the saucepan and layer it on the bottom of the 9x13 casserole dish.
- Make sure to flatten it out across the whole pan.
- Then spoon the meat filling on top of the corn crust.
- Bake for 25 minutes.
- Pull the casserole out and top with remaining cheese.
- Place back in the oven for 5 more minutes until cheese is melted.
- Let cool and serve with avocado and sour cream.
Recipe by Simply Happenstance at https://www.simplyhappenstance.com/cheesy-tamale-pie/
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