Tamale Pie with Cache Valley® Cheese Cornbread Crust

Steps

• Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
• In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
• Add diced onions and minced garlic to the skillet with the cooked beef. Cook until the onions are soft and translucent, about 5 minutes.
• Stir in the black beans, diced tomatoes, frozen corn kernels, chili powder, cumin, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
• In a separate mixing bowl, prepare the cornbread mix according to package instructions. Usually, this involves combining the cornbread mix with milk, vegetable oil, and an egg.
• Once the cornbread batter is mixed, fold in 1 cup of shredded Cache Valley® pepper jack cheese until evenly distributed.
• Spread the prepared filling evenly across the bottom of the greased baking dish.
• Sprinkle the remaining shredded Cache Valley® cheese over the top of the filling.
• Pour the prepared cornbread batter evenly over the filling layer in the baking dish, spreading it out evenly.
• Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread crust is golden brown and cooked through.
• Remove the tamale pie from the oven and let it cool for a few minutes before slicing and serving.
• Enjoy your delicious Tamale Pie with plenty of Cache Valley® cheese in every bite!
• Feel free to serve with additional toppings such as sour cream, sliced avocado, or chopped cilantro, if desired.