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Tamale Pie

Warm and flavorful, this is a good meal for eating the same day or freezing for later. Perfect for busy days. Tamale pie Cornbread base: 1 box of Jiffy Corn Muffin mix 1/3 C of milk 1 egg 1 4.5 can of diced green chilies 1 14-15 ounce can of corn or creamed corn Meat layer: 1 pound of ground beef or chicken 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon of oregano 1 teaspoon of garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper Tamale Pie: 1 1/4 C of enchilada sauce 2 Cups of shredded cheese (I use a mix of Monterey Jack and cheddar) Optional Toppings: Salsa Guacamole Sour cream Cilantro Lime wedges Mix all ingredients for the base thoroughly. Place into a greased 9x13” pan ( or 8x8” pan if you desire.)Bake at 400 degrees F for 20-25 minutes, or until toothpick comes out clean. Reduce oven temperature to 350 degrees F. Remove and poke holes in corn bread base; cook meat with seasonings and drain. Distribute over base, top with enchilada sauce and cheese return to oven for 20 minutes. Top with desired toppings and serve. #hearthandhome #casseroles #bakeaheadrecipes