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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.