Mexican Shredded Beef Tamale Pie

Moist and tender sweet cornbread topped with mouth-watering shredded beef and enchilada sauce all smothered in plenty of gooey gooey melted cheese!

Mexican Shredded Beef Tamale Pie

ingredients

For the cornbread:

• 2/3 cup all-purpose flour (gluten-free for gluten-free)
• 2/3 cup cornmeal
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons oil
• 1/3 cup milk
• 1 egg
• 1 (14 ounce) can creamed corn

For the tamale pie:

• 1 1/2 cups enchilada sauce
• 1 1/2 cups mexican shredded beef or beef barbacoa
• 1 1/2 cups cheese (such as cheddar, Monterey jack, etc.), shredded
• 1 tablespoon cilantro, chopped

directions

For the cornbread:

1. Mix the flour, cornmeal, sugar, salt and baking powder before mixing in the mixture of the oil, milk and egg followed by the corn.
2. Pour the mixture into a greased baking pan (an 8 inch square pan or a 9 inch circular pan), and bake in a preheated 400F/200C oven until a toothpick pushed into the centre comes out clean, about 20 minutes.

For the tamale pie:

3. Poke holes in the top of the cornbread, spread 1/2 cup of the enchilada sauce over the top.
4. Mix the remaining enchilada sauce into the meat and sprinkle over the cornbread followed by the cheese.
5. Bake in preheated 350F/180C oven until the sides are bubbling and the cheese has melted, about 15 minutes before garnishing with cilantro and enjoying.

Option: Replace the milk with buttermilk.
Option: Replace the oil with bacon grease!
Option: Use your favourite homemade or store-bought enchilada sauce.
Option: Use shredded/pulled chicken, pork or beef or leftover carnitas, chicken carnitas,cochinita pibil, etc.
Option: serve topped with pico de gallo, guacamole, sour cream, etc.

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