Beef Tamale Pie
Beef Tamale Pie has a corn muffin bottom, topped with red enchilada sauce, ground beef with onions and green peppers then all that covered with cheese.
This is another cooking class recipe so pictures were taken quickly. This was made in an aluminum pan so we could take it home. I don’t care for green peppers so this was given to my husband and he loved it!
In a small bowl add the muffin mix,
sour cream, butter and egg.
Stir just until combined, do not overmix.
Add the corn and combine.
Spray a large cast iron pan or
oven safe dish with cooking oil.
Due to the cooking class we
had to use an aluminum pan.
Pour muffin mixure into the prepared
pan and bake for 20 minutes in a
preheated 400 degree oven. Corn
muffin should be golden brown and
cooked through. Let cool in the pan.
In a large frying pan over medium heat,
cook the ground beef, onions and green
pepper until no pink remains in ground
beef and vegetables are tender.
Add the garlic and cook until you
can smell the garlic, about a minute.
Drain the fat and add the ketchup,
brown sugar, vinegar and seasonings.
Bring to a simmer. Simmer for 5 minutes
or until the liquid is absorbed.
Using the handle end of a small
wooden spoon, poke holes into
the cooled corn muffin bottom.
Pour enchilada sauce over the top.
Top with the ground beef mixture.
Top with 1 cup of cheddar cheese.
Cover with foil and bake in a
preheated 400 degree oven for 20 minutes.
Remove the foil and add 1 cup of Monterey
Jack cheese then broil until the cheese melts.
Beef Tamale Pie
Corn Muffin Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 Tbsp. melted butter
- 1/2 cup sour cream
- 1 large egg
- 1/2 cup frozen corn, thawed
- 1# ground beef
- 1 small onion, diced small
- 1 green pepper, diced small
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1 Tbsp. brown sugar, packed
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. chili powder
- 1 Tbsp. Worcestershire sauce
- 1/3 cup red enchilada sauce
- 1 cup shredded Cheddar Cheese
- 1 cup shredded Monterey Jack Cheese
- salt and pepper to taste
- Preheat oven to 400 degrees.
- In a small bowl using a spatula, combine the corn muffin mix, sour cream, butter and egg. Don’t over mix. Add the corn and stir.
- Spray a large cast iron frying pan or oven safe dish with cooking oil.
- Pour the corn muffin mixture into the prepared pan or dish. Bake for 20 minutes or until a golden brown and completely cooked. Let cool in the pan.
- In a large frying pan over medium heat, cook the ground beef, onions and green pepper until no pink remains and the vegetables are tender.
- Add the garlic, cooking about a minute or until you smell the garlic cooking.
- Drain any excess grease if there is any.
- Stir in the ketchup, brown sugar, vinegar and seasonings.
- Bring to a simmer. Simmer for 5 minutes uncovered or until the liquid is absorbed.
- Using the handle end of a wooden spoon, poke holes into the corn muffin bottom.
- Pour the enchilada sauce over the top.
- Place the ground beef mixture on top.
- Top with the cheddar cheese and cover pan tightly with foil but try to keep it up and away from the cheese so it doesn’t stick. Bake for 20 minutes.
- Remove the foil, sprinkle with Monterey Jack Cheese and broil until the cheese melts.