Too Easy Tamale Pie

Like eating a tamale, without the long and tedious process of making tamales from scratch. Add some pico de gallo and sour cream on top, because they make everything taste better. Enjoy!

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Course: Dinner, Lunch, Main Course

Cuisine: Mexican, Tex-Mex

Keyword: Tamale

Prep Time: 20

Cook Time: 25

Total Time: 50

Servings:

Calories: 269kcal

Equipment

Ingredients

300 g ground beef or a can of your favorite chili Choose your protein. I like beef, but chicken, turkey or porks will work - or black beans if you want to go vegetarian.
1 chopped onion 1 small onion, or 1/2 a large onion
1 jar of your favorite salsa 14-16 oz
1 cup shredded Cheddar cheese I like sharp cheddar
1 box corn muffin mix Jiffy works fine
1 jalapeño *Optional
1 can of sweet corn *Optional

Instructions

Heat the oven to 375°F or 190℃.
Add some oil to a pan and heat it over medium heat. Cook the chopped onions in the oil, stirring occasionally, until they are soft and translucent, which should take about 5 minutes.
Increase the heat to medium high and add the meat to the onions. Sprinkle .75 tsp of salt over the meat and cook until browned, for about 7 minutes. Transfer the meat and onions to paper towels to drain the excess fat, then return them to the pan. If using chili or beans, heat them up in a microwave or a separate pan.
****Remember to DRAIN the meat before you add the salsa****
Add the corn (if using) and salsa to the meat and mix until combined.
Now is the time to taste the mixture and tweak the seasoning to your liking. You can add more salt, garlic powder, or red chili flakes if you want. This is how the final dish will taste, so make sure you are happy with it. Then
Pour the mixture into a 13 x 9 casserole pan.
Sprinkle with shredded cheese. I like it ooey gooey.
Follow the package directions to prepare the corn muffin mix in a separate bowl. You can also add some fresh or pickled jalapeños to the batter for extra flavor. Then, spread the batter evenly over the mixture and bake it on the middle rack of the oven.
Bake for 25-30 minutes or until the corn bread turns golden brown.
Serve with Mexican rice and Pico de gallo

Notes

I like to use about 150g of beef mince, 1/2 can of chili.

If you want a real thick 'crust' use a a 9 x 9 pan.

If you want it to be cheesy add more cheese preferably, some sharp cheddar.

Nutrition