Heather's Tamale Pie

This tamale pie truly couldn’t be easier. It’s also a perfect thing to whip up for Cinco de Mayo, too! If you don’t have enchilada sauce or a cornbread mix in your pantry, now’s the perfect time to try making your own. I made my own enchilada sauce for this recipe. It was far too spicy for my kids, but the grown-ups liked it!

HEATHER’S TAMALE PIE

NOTE: If you don’t have a cast iron pan, you can make this in an oven-safe skillet or just transfer to a baking dish.

INGREDIENTS:
Olive oil
1 lb ground meat of choice (I used ground turkey, but you can use beef, chicken, etc.)
Taco seasoning (amount according to your preference; I used about 3 tablespoons)
1 15-oz can refried beans
2 cups frozen corn, rinsed (or defrosted if you have the time)
2 cups of your favorite enchilada sauce
1 cup (plus or minus) sharp cheddar cheese, shredded
1 batch of your favorite cornbread mix, prepared but not baked (Heather likes Jiffy, and I used @bobsredmill GF cornbread mix; note: I used just half of the bag)
Optional toppings: Cilantro, sour cream, salsa, etc.

INSTRUCTIONS:
Preheat oven to temperature called for on the cornbread mix. In a medium cast iron skillet, heat olive oil over medium-high heat. Add meat and brown. Once browned, add taco seasoning and about 1/3 cup water. Stir and simmer until liquid is evaporated. Turn off Heat. Layer can of beans on top of meat. Next, add a layer of corn. Pour enchilada sauce over layers. Sprinkle with cheese. Finally, top the whole thing with the cornbread mix. Don’t worry about it looking perfect. Pop it in the oven, following the timing of your cornbread mix. Once the cornbread is done, then the dish is done! Top with cilantro and sour cream.