Tamale Pie

By Mike_67

Ingredients

• 2 tablespoons canola oil
• 2 yellow onions, thinly sliced with a mandolin
• 2 large green bell peppers, seeded and chopped
• 3 Serrano chilies, seeded and minced
• 2 (12 ounce) packages Boca crumbles
• 16 ounces frozen corn kernels, thawed
• 1/4 cup ground cumin
• 2 tablespoons chili powder
• 14.5 ounce can diced tomatoes, drained
• 6 ounce can tomato paste
• 1 tablespoon sea salt
• 1 cup chopped fresh cilantro
• 8 ounces shredded cheddar
• Sour cream for serving
• 14 ounce box fat-free corn muffin mix

Details

Servings 6

Preparation

Step 1

Warm oil in a large sauté pan until almost smoking. Add onions, bell peppers and chilies and cook, stirring occasionally, until softened, 10-15 minutes. Stir in ground beef, corn, cumin, chili powder, tomatoes, tomato paste and salt; bring to a simmer. Reduce heat to low and simmer for 20 minutes. Adjust seasonings. Remove from heat and let stand 15 minutes.

Preheat oven to 400°F.

Transfer mixture to lasagna pan and sprinkle with cilantro. Prepare corn muffin batter according to package directions and spread evenly over the meat mixture.

Bake until cornbread is golden brown and a knife inserted into the center comes out clean, about 30 minutes. Let tamale pie rest for 20 minutes before serving. Accompany with sour cream.