Tamale Casserole

Hey there in today’s feature we’ll discuss Tamale Casserole.

DIRECTIONS FOR TAMALE CASSEROLE:
-Preheat oven to 400°. Spray cooking spray in your favorite oven-safe skillet. In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Transfer cornbread mixture to oven safe skillet and bake until golden brown. Let cool.
-While the cornbread is baking, In a large skillet over medium heat, heat oil. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until onions are tender. Add ground beef and cook, breaking up meat with a spoon until browned & cooked through. Drain fat.
-When cornbread is ready, let it cool. Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheese.
-Cover with foil and bake until cheese is melty. Switch oven to broil, remove foil, and broil until cheese turns golden brown. Guess what, it’s eatin time!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS FOR TAMALE CASSEROLE:
Cooking spray
1 box corn muffin mix (such as JIFFY)
1 large egg
1/2 c. sour cream
1/2 c. canned creamed corn
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
4 cloves garlic, minced
1 lb. ground beef
1/3 c. red enchilada sauce
1 c. shredded cheddar
1 c. shredded Monterey jack