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Category: Ground
Prep Time: Cook Time: Total Time:
1 pound ground chuck
1 onion, chopped
1 red bell pepper, chopped
1 (10-ounce) can enchilada sauce
1 (8-ounce) can tomato sauce
1 (15-ounce) can ranch-style beans, drained
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese
2 cups self-rising cornmeal mix
1 cup cream-style corn
3/4 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon sugar
1 teaspoon chili powder
1 cup shredded sharp cheddar cheese
Toppings: sour cream, diced tomato, pickled jalapeno slices
In a large skillet, combine ground chuck, onion, and bell pepper. Cook over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain well. Stir in enchilada sauce, beans, tomato sauce, cumin, chili powder, and salt. Bring to a boil over medium heat. Reduce heat and simmer 20 minutes, stirring frequently. Stir in cheese. Set aside.
Preheat oven to 350. Lightly grease a 10-inch cast-iron skillet.
In a medium bowl, combine cornmeal mix, cream-style corn, milk, oil, and eggs, stirring until smooth. Stir in sugar, chili powder and cheese. Pour one-third of batter into skillet. Bake 10 minutes. Spoon meat mixture evenly over cornbread layer. Spoon remaining cornmeal batter evenly over meat mixture. Bake 35 to 40 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cut into wedges to serve.
Makes 8 servings
Note: Instead of layering the cornbread mixture, I drop mixture by heaping tablespoons over the beef mixture and baked until the cornbread is golden brown. (I start checking after 30 minutes. Serve with toppings.
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Tamale Pie
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Category: Ground
Prep Time: Cook Time: Total Time:
1 pound ground chuck
1 onion, chopped
1 red bell pepper, chopped
1 (10-ounce) can enchilada sauce
1 (8-ounce) can tomato sauce
1 (15-ounce) can ranch-style beans, drained
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese
2 cups self-rising cornmeal mix
1 cup cream-style corn
3/4 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon sugar
1 teaspoon chili powder
1 cup shredded sharp cheddar cheese
Toppings: sour cream, diced tomato, pickled jalapeno slices
In a large skillet, combine ground chuck, onion, and bell pepper. Cook over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain well. Stir in enchilada sauce, beans, tomato sauce, cumin, chili powder, and salt. Bring to a boil over medium heat. Reduce heat and simmer 20 minutes, stirring frequently. Stir in cheese. Set aside.
Preheat oven to 350. Lightly grease a 10-inch cast-iron skillet.
In a medium bowl, combine cornmeal mix, cream-style corn, milk, oil, and eggs, stirring until smooth. Stir in sugar, chili powder and cheese. Pour one-third of batter into skillet. Bake 10 minutes. Spoon meat mixture evenly over cornbread layer. Spoon remaining cornmeal batter evenly over meat mixture. Bake 35 to 40 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cut into wedges to serve.
Makes 8 servings
Note: Instead of layering the cornbread mixture, I drop mixture by heaping tablespoons over the beef mixture and baked until the cornbread is golden brown. (I start checking after 30 minutes. Serve with toppings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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