![]() ![]() Place back in the oven for about 15 minutes – bring it out and let it set for a while, maybe 20 minutes. Spread the final cup of cheese over top then cover with foil. Mix 1 Cup of cheese into the meat mixture and spoon on top of the cornbread. Take a meat fork and poke holes in the cornbread all over, then pour the enchilada sauce over the top. Remove the cornbread from the oven and turn it down to 350F. Add the onions and cook for a few more minutes then add in the taco envelope as well as ¼ cup warm water. While the cornbread mixture is cooking, put the meat into a skillet and cook until the pink is gone. This will make the cornbread crisp on the outside. Pull out the skillet – the shortening is melted and the pan is very hot – pour in the cornbread mixture (you should hear sizzling), quickly spread it out in the pan and bake according to directions. Put the solid shortening in the skillet and set in a preheated to 425F oven while you mix up the 2 packages of cornbread mix, adding the corn, 1 Cup of cheese and the green chiles. She made her totally homemade and you can the recipe if you click on the name of her blog but I made mine the easy way and the recipe is as follows: Tamale PieĢ packages of your favorite cornbread mix, made according to directionsġ 10.5 ounce enchilada sauce, I used green but you can use red But one thing I made, thanks to the blog Dee’s In The Kitchen, surpassed all our expectations. I burned and undercooked so many things – even boxed brownies – I started to feel like I was wasting money at the grocery store. Have you ever gone through one of those times in life when every single time you picked up a pot or pan it turned into an inedible disaster? If not, I envy you but if so – I know you can sympathize. everything I cooked turned into a failure. First, mom had some health problems, then………. I don’t think I really started out the summer to take a blog break but it is what happened. It’s been exactly three months since I posted. ![]() Sprinkle with the cilantro and Cotija cheese.Hi y’all – remember me? I know.Remove from the oven and allow it to set for 5 minutes.Sprinkle the shredded pepper jack cheese over the top of the chicken.Add the seasoned shredded chicken to the top of the cornbread spreading it around evenly.Pour the remaining enchilada sauce over the top of the baked cornbread.Using a fork, poke a liberal amount of holes into the cornbread.While the cornbread is baking toss the shredded chicken with the taco seasoning and 1/3 cup of the enchilada sauce.Bake the cornbread for 23–28 minutes or until it is just cooked through and golden on top.Pour the cornbread mix into a greased pie dish.Combine milk, egg, chili powder, creamed corn, Jiffy, and green chilies in a medium mixing bowl and stir just until combined.You can also purchase a rotisserie chicken, or if you have time just boil 2 chicken breasts for about 20 minutes and shred them yourself.ġ0 oz can red enchilada sauce (I love Las Palmas) ![]() Cover and cook on HIGH for 4 hours or on LOW for 6 hours, or until cornbread. Pour prepared corn bread batter over meat mixture and spread evenly. ![]() Spread evenly over bottom of slow cooker. It shaved off prep time and their products are super affordable. In a 6 quart or larger slow cooker combine browned ground beef, diced onion, green chilies, tomatoes, garlic, oregano, and cumin. For this recipe I used a package of the Del Real Shredded Chicken. I frequently use them as a way to save me time in the kitchen. Use a box of Jiffy mix and some leftover chili to keep it as frugal as it is tasty. Glorious cheese! If you have a family that loves all the flavors of Mexican food and you are looking for something new that will save you some time in the kitchen give this recipe a try. This cornbread tamale pie is a simple and delicious recipe that comes together in minutes and tastes incredible too. And then you get way more meat than you will ever find in some little hand rolled tamale, plus cheese. The cornbread has so many wonderful flavors and great texture. If you love tamales then you will love this recipe. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly. This dinner is all of the above and it is absolutely delicious. I’m all for one-pot dinners that are quick, easy, and save me from washing any extra dishes. ![]()
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