Simple Tamale Pie
This supper is simple for a busy weeknight or when you need something hardy and do not want to tend the stove. It can easily be adjusted to be gluten and dairy-free. If you are grain-free, you can skip the cornbread topping and put this mixture over the top of open-faced baked potatoes or sweet potatoes.
Ingredients
Equipment
Method
- Add all ingredients for Cornbread Mixture together, and let it sit.
- In a Large Skillet or Dutch over, brown Ground Beef.
- When it's starting to turn more brown and Release it's fat – add in onions and pepper.
- Once onions and peppers are beginning to become translucent, add in garlic and continue stirring until fragrant.
- Add spices and tomatoes and allow to simmer for 5 minutes and turn off the heat.
- Grab Cornbread topping and give it a good mix, until all ingredients are well incorporated.
- Put meat filling in a 9×13 baking dish and spread out evenly. Don't drain off the juice, add that to the filling. This will keep it moist while baking.
- Pour over and spread cornbread topping.
- Pop into an oven, uncovered for 20-30 minutes – keeping an eye on the cornbread topping, checking to see if it's cooked through.
- Once it's cooked through, pull out of the oven, and serve warm.
- Top with sour cream, salsa, or hot sauce – add a bit of lettuce and lemon juice to the side if you'd like – and enjoy!
Notes
This recipe can easily be altered to accommodate what you have on hand.
Tomatos? Use salsa instead.
No Ground Beef? Use another ground meat.
Don’t have all the spices? You can use half of a seasoning packet for enchiladas, or tacos.
Be creative and try using what you have on hand.
