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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tamale Pie with Jiffy Cornbread Recipe

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This recipe for Tamale Pie with Jiffy Cornbread is from The Pearce Sisters Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cornbread layer:

2 boxes Jiffy Cornbread
1 can Creamed Corn
3 T Butter, melted
2 eggs

Tamale Beef layer:

1 ½ - 2 lbs ground beef
1 26 oz can Macayo Red Enchilada Sauce
1 t chili powder
1 c salsa

Topping layer:

1½ c shredded cheese

Condiments:

Sour cream, cilantro, salsa, and avocado

Directions:
Directions:
Cornbread Layer:

Pre-heat oven to 400 degrees.

Grease 9x12 casserole dish.

Mix cornbread and pour into casserole dish.

Bake 20-30 minutes until cornbread is a golden brown and toothpick comes out clean.

Remove from oven and decrease to 375 degrees.

Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour ½ can of enchilada sauce on top and spread evenly over cornbread. Set aside.

Tamale Layer:

While the cornbread is baking, brown beef over medium high heat and drain.

Add the remaining enchilada sauce, salsa, and chili powder. Boil and simmer, uncovered, for 5 minutes until thickened.

Spread beef filing over warm cornbread. Top with cheese and return to 375 degrees for 15 minutes, or until cheese is bubbly.

Let sit for 5-10 minutes before cutting.

Serve with additional salsa, cilantro, sour cream, and sliced avocado.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Might be better than Mother's Goulash and Cornbread

 

 

 

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