I am loving my glass Pyrex pie plates lately. Stuffed shells Sunday night and now tamale pie Tuesday night. This is the perfect weeknight dinner. I had it done in under an hour and the kids devoured it. Here’s the rundown:
- 1 box jiffy cornbread Mix
- 1/2 cup creamed corn
- 1/2 cup sour cream
- 1 egg
- 1 pound hamburger
- Cumin, Mexican oregano, new Mexico chili powder, garlic powder, salt and pepper all to taste
- Enchilada sauce
- Rotella tomatoes, drained
- Tons of grated cheese
Mix cornbread mix, egg, sour cream, and creamed Corn. Pour into buttered pie plate and bake at 400 for 20 minutes.
In meantime, brown hamburger in spices, add drained tomatoes, and enough enchilada sauce to make saucy. Simmer til cornbread is done.
When cornbread comes out, poke holes in it. Rough it up. It’s slightly undercooked and that’s ok. Top cornbread with enchilada sauce. Let it soak in. Top that with meat mixture and cheese.
Bake for another 15 minutes.