Tamale Pie

• 1 box jiffy corn muffin mix

• 1 large egg

• 1/2 cup sour cream

• 1 can creamed corn

• 1 tb extra-virgin olive oil

• 1 onion, chopped

• 1 tsp cumin

• 1 tsp chili powder

• Salt and pepper to taste

• 3 cloves garlic, minced

• 1 lb ground beef lean 90/10

• 1/3 c enchilada sauce divided in half

• 1 cup shredded cheddar

• 1 cup shredded Monterey jack

Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray.

In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn.

Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. Mix half of the enchilada sauce in with the meat.

Poke entire surface of cornbread with a fork and pour over remaining half of enchilada sauce. Add beef and top with cheeses.

Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.