Tamale Pie
HB-5530 · Hand-built original · Mexican
A baked casserole version of tamales, with ground beef seasoned with cumin and chili powder and simmered in red enchilada sauce, layered under a corn muffin batter made with whole kernel corn, egg, and Greek yogurt. Monterey Jack and sharp Cheddar go between the layers and on top.
MexicanMain55 minServes 6456 kcalGluten-free
Main ingredient: ground beef
Pairs well with: Tossed salad, Cucumber and tomato salad
Servings:6quantities adjust to match
Ingredients
- 2 teaspoons olive oil
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and pepper, to taste
- 1 lb ground beef
- 1/2 cup red enchilada sauce
- 1/2 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded sharp Cheddar cheese, divided
- 1 box corn muffin mix
- 1 egg
- 1/2 cup whole kernel corn
- 3/4 cup low-fat Greek yogurt
Method
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet. Saute the onion, garlic, cumin, and chili powder until the onion is transparent and the spices are aromatic.
- Add the ground beef and cook until no pink remains.
- Stir in the red enchilada sauce and season with salt and pepper. Simmer for about 2 minutes and set aside.
- Blend the egg, whole kernel corn, and Greek yogurt until combined, using a few pulses for texture or blending longer for a smooth mixture.
- Fold the wet mixture into the corn muffin mix in a medium bowl until well combined and no dry bits remain.
- Spread the meat in the bottom of a baking dish and top with half the Monterey Jack and half the Cheddar.
- Pour the batter over the meat and cheese and sprinkle the remaining Monterey Jack and Cheddar evenly over the top.
- Bake for 35 to 40 minutes, until the corn muffin batter is browned and the cheese is melted.
Prep: 15 min · Cook: 40 min · Total: 55 min
Nutrition (per serving, where published)
456 kcalCalories
29 gProtein
38 gCarbs
21 gFat