A delightful twist on the classic tamale pie, featuring a flavorful filling and a golden cornbread topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a skillet over medium heat, cook the ground beef until browned, breaking it into small pieces as it cooks.
Use a wooden spoon to break up the beef for a finer texture.
Add the chopped onion and diced bell pepper to the skillet and sauté until softened.
Cook the vegetables until they are fragrant and tender.
Stir in the salsa verde, rotel, cumin, and chili powder, mixing well to combine.
Taste and adjust seasoning as needed.
In a mixing bowl, combine the cornbread mix and creamed corn until just moistened.
Avoid overmixing to keep the cornbread light and fluffy.
Transfer the beef mixture to a baking dish, spreading it evenly.
Ensure the beef layer is even for uniform baking.
Spread the cornbread mixture over the beef layer, smoothing it out.
Use a spatula to evenly distribute the topping.
Sprinkle the top with sliced black olives.
Distribute the olives evenly for a decorative touch.
Bake in the preheated oven for 40 minutes, or until the cornbread is golden and cooked through.
Check doneness by inserting a toothpick into the cornbread; it should come out clean.
During the last 5 minutes of baking, sprinkle the shredded cheese over the top and return to the oven until melted.
Allow the cheese to melt completely for a gooey topping.
Let the tamale bake cool slightly before serving. Enjoy!
Serve with a dollop of sour cream or a side of guacamole for added flavor.
Nutze unsere App für das beste Erlebnis
