Upside Down Tamale Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 1 egg
- 1 cup sour cream
- 1⁄2 cup frozen sweet whole kernel corn
- 1 (7 ounce) can diced green chilies
- 1 onion, chopped
- 1 lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup water
- 1 cup white cheese sauce
- 1 cup shredded cheddar cheese
directions
- Preheat oven to 400 degrees.
- Prepare the corn bread. Mix the corn muffin mix, egg, sour cream, corn, and diced chiles. Pour into a greased, 12" cast iron skillet. Put in the oven and bake for 20 minutes, until the top is lightly browned.
- While the cornbread is cooking, cook the chopped onion and ground beef in a skillet until the beef is brown. Drain off the fat.
- Add the cumin, chili powder, garlic powder, salt, red pepper flakes, and water to the ground beef, and simmer until the water is mostly gone. Add the cheese sauce and mix to combine.
- Remove the cornbread from the oven and let it cool for a few minutes. Carefully spread the ground beef on top of the cornbread, then top with the cheddar cheese. Cover with aluminum foil and return to the oven for 20 minutes. After 20 minutes, remove the foil and bake for another five minutes, uncovered.
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RECIPE SUBMITTED BY
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<br>Husband of one and father of four. My wife and I moved to Texas in 1991, figuring we would stay a few years, but we stayed for 17 years. Just recently, though, we moved back to Virginia due to a work change. Other than cooking and family, I am a third-degree black belt in Okinawan Goju-Ryu karate, having studied since 1996.