This is a print preview of "Sunday Supper Tamale Pie" recipe.

Sunday Supper Tamale Pie Recipe
by myra byanka

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.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: Southwestern
Cook time: Servings: 6

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

  1. Heat the oven to 400 F.
  2. Combine first 10 ingredients in a bowl.
  3. Grease a 9x9 baking dish, pour mixture in.
  4. Bake 15 minutes. Pierce surface with a fork 20-25 times.
  5. Pour enchilada sauce on top, sprinkle on meat, dot with sour cream, sprinkle on olives.
  6. Sprinkle on cup of cheese, garnish with paprika.
  7. Bake 15-20 minutes.
  8. Cut into 6 pieces.
  9. Will not freeze because of sour cream.