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Sunday Supper Tamale Pie
One dish supper for Tex-Mex lovers. A CES poster made this with Jiffy, and said it was too sweet. I agree, so if you use Jiffy, mix it up, taste a bit, and add Tabasco or pepper to taste. This balances the sweetness, but does not add more salt. Ingredients
- 1/2 cup shredded sharp cheddar or Mexican cheese blend
- 1/3 cup milk
- 1 beaten egg
- 1 tsp. cumin
- 1 tsp. chile powder, or taco seasoning
- 1/2 tsp. garlic powder
- 1/2 tbs. chopped cilantro (optional)
- 1 can cream-style corn
- 1 box Jiffy corn muffin mix, or other package cornbread mix that will bake into 9-12 pieces.
- Tabasco, salt, and pepper to taste
- 4 oz. chopped green chiles, or 1 minced, sauteed jalapeno
- 10 oz. red enchilada sauce, canned, or see links for homemade
- 2 cups shredded chicken, beef, or pork
- 1 cup sour cream (low fat ok)
- 2-3 tbs. sliced black olives
- 1 cup shredded cheese
- paprika
Directions
- Heat the oven to 400 F.
- Combine first 10 ingredients in a bowl.
- Grease a 9x9 baking dish, pour mixture in.
- Bake 15 minutes. Pierce surface with a fork 20-25 times.
- Pour enchilada sauce on top, sprinkle on meat, dot with sour cream, sprinkle on olives.
- Sprinkle on cup of cheese, garnish with paprika.
- Bake 15-20 minutes.
- Cut into 6 pieces.
- Will not freeze because of sour cream.
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Reviews
Never had Tamale anything before. This recipe was delicious, although it was a touch too sweet for my taste. Used the Jiffy corn muffin mix, but wonder if some other corn based product would cut some of the sweet down. Any suggestions?
I can't wait to try this.
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Glad you liked it. I noted Tabasco to taste. That cuts the sugar. Also, you could add some chopped green chilis (canned), or make homemade cornbread. I don't know if Martha White's or Pioneer's is any less sweet. Look at the links above for cornbread suggestions. I've made all of them and they're good. Just don't add more than a tbs. of sugar to any of them.