Tamale Pie
Ingredients:
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2 Tbsp. olive oil
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1 yellow onion, chopped
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1 red bell pepper, chopped
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2 cloves garlic, chopped
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Kosher salt and freshly ground black pepper
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1 1/2 lb. ground beef
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2 1/2 cups frozen corn, thawed and divided
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4 tsp. chili powder, divided
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1 (15-ounce) can red enchilada sauce
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6 oz. Cheddar, grated (about 1 1/2 cups) and divided
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1 (8.5-ounce) package cornbread mix, plus milk and egg as directed on package
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1 (4-ounce) can diced mild hatch chiles
Instructions:
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Preheat oven to 375°F. Heat oil in a 12-inch cast-iron or medium ovenproof skillet over medium heat. Add onion, bell pepper, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add beef and cook, just until browned, 5 to 7 minutes. Stir in 1 1/2 cups corn, 2 teaspoons chili powder, enchilada sauce, and 1 cup Cheddar. Remove from heat.
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Make cornbread according to package directions, adding hatch chiles, remaining 1/2 cup Cheddar, 2 teaspoons chili powder, and 1 cup corn to the mixture. Spread over beef mixture. Bake until cornbread is cooked through, 42 to 45 minutes. Serve immediately.
This tamale pie is baked to perfection for a comforting one-pan meal, featuring a cheesy, hatch chile-infused cornbread topping that’s as easy as it is delicious!
Fun fact: Hatch chiles are grown exclusively in Hatch, New Mexico, where the unique climate gives them their signature smoky-sweet heat!
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