You Can’t Go Wrong With A Pie Like This!
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Now THAT’S a Meat-Lover’s Pie–MMM!
This Tamale Pie is full of hearty flavor! Beef, cheese, a Mexican spice blend, and a cornbread base – what’s not to love? I don’t always bake meat pies, but when I do, I like them to be filling and have a bit of flair. This recipe certainly fits THAT bill – wow! I’m not sure I would have thought of using a cornbread base on my own, but it works really well here. It’s all your favorite Mexican-style food items, in pie form, with a nice Southern twist to pull it all together. I can definitely get behind that!
You can have this ready in a little over an hour, hour and a half at the most… not bad for something that makes so much and is so filling, I’d say! I suppose, for a really artisan piece, you would want to make your own enchilada sauce, though with that sweet cornbread base and that cheesy-savory filling, I am not sure how much you gain from that. The usual Mexican-style sides (refried beans, black beans, Mexican rice) go well with this pie.
Recipe and photo courtesy of 2 Teaspoons.
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Quick tip: Freeze individual portions for a quick lunch later.
One Comment
When I make this I’m only going to cook the corn bread for 15 minutes and then add the toppings because nothing worse than dry overcooked cornbread and corn bread that’s been cooked for 30 to 40 minutes is to cooked