Layers of cornbread, enchilada sauce, spiced ground beef and cheese, baked until melty and topped with all your favorite taco fixings!

Ingredients

Cornbread

• 1/2 cup (85g) plain yellow cornmeal
• 1/2 cup (63g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/8 teaspoon baking soda
• 1 cups (245g) buttermilk
• 1 large egg
• 1/4 cup butter
• 1 small can diced green chiles (4.5 ounce can)
• 1 can of corn or creamed corn

Meat

• 1 lb ground beef
• 3 Tablespoons Taco Seasonong

Tamale Pie

• 1 1/4 cup enchilada sauce
• 2 cups of shredded cheese

Optional Toppings

• Salsa
• Guacamole
• Sour Cream
• Shredded Cheese
• Cilantro
• Lime wedges

Preparation

1. Preheat oven to 425°.
2. Whisk together first 5 ingredients in a large bowl.
3. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
4. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
5. Add butter, and stir until butter is melted.
6. Stir melted butter, chilies and corn into cornbread batter.
7. Pour batter into hot skillet.
8. Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet.
9. While cornbread is baking, combine beef with Taco Seasoning and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
10. Once cornbread is done baking, reduce oven to 350° F.
11. Poke holes in cornbread with a fork and pour enchilada sauce over it.
12. Top with ground beef and shredded cheese, and cover with aluminum foil.
13. Bake in oven for 20 minutes.
14. Remove foil and back until cheese begins to brown, about 5-10 minutes.
15. Let cool for 10-15 minutes before serving with desired toppings.