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Monday, March 21, 2016

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.

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