When we brought the twins home from the hospital, a few of our sweet friends from church and the Mothers Of Twins Club brought us dinner! One of our favorites was Tamale Pie, brought to us by fellow twin mom Cynthia – who was nice enough to share her recipe!
I recently made 12 of these to share at a freezer meal swap and I can’t wait to share it again! Marshall can knock out an entire pan by himself. It’s that good!
This is essentially enchilada ish over cornbread and it is f.a.b.u.l.o.u.s
This recipe will make one large 8×13 pan. So when I’ve made it before, I divide it in multiple tin foil pans so that we can eat one and freeze the rest! These do need to be completely thawed before you cook them down the road!
For the sake of time, when I made this x 12 for our freezer meal swap, I used canned diced tomatoes. It was still tasty! To make 12 pans to swap, I tripled this recipe.
2 boxes of Jiffy Corn Muffin Mix, 1 cup creamed corn, 1 cup sour cream, 2 eggs.
Mix and pour into baking pan(s) about 1/2 inch deep. Bake at 400F for 20 minutes.
1lb ground beef, 1 can Seasoned Black Beans, 1 can Sweet Niblet Corn, 3 fresh tomatoes seeded and chopped, 2 cloves garlic, 1/2 onion diced, 12 oz shredded cheddar cheese, 2 packs Taco Seasoning, 1/3 cup red enchilada sauce.
While the cornbread mixture is baking, get the largest pan you have and begin to cook the ground beef.
Add a pinch of salt and pepper, the garlic and the diced onion, and mix.
Add the taco seasoning and mix.
Add the cans of seasoned black beans and corn, chopped tomatoes, and mix.
Add 1 cup of the shredded cheese to the pan, and mix until melted.
Use a fork to poke a bunch of holes in the (baked) cornbread and pour and spread the red enchilada sauce on top.
Add the ground beef mixture on top of the cornbread.
Top with the rest of the shredded cheddar cheese.
If eating immediately, bake a 350 for 10 minutes (all food is already cooked, this is just to melt the cheese on top).
To eat later, thaw completely and then bake at 350 for 30-40 minutes.