- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 large egg
- 1/2 c. canned creamed corn
- 1 c. shredded Monterey jack
- 1 c. shredded cheddar
- 1/3 c. red enchilada sauce
- 1 lb. ground beef
- 2 cloves garlic, minced
- Freshly ground black pepper
- Kosher salt
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 onion, chopped
- 1 tbsp. Clean Slate extra-virgin olive oil
- 1/2 c. sour cream
- 1 bag of Poor Richards Corn Bread Mix
- Cooking spray
Instructions
- Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together Poor Richards Corn Bread Mix, egg, sour cream, and creamed corn. Transfer to the prepared skillet and bake until golden, 20 minutes. Let cool.
- Meanwhile, in a large skillet over medium heat, heat Clean Slate extra-virgin olive oil
- Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
- Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses.
- Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.
Keywords: Tamale pie, corn bread, Mexican