Aunt Bea's Tamale Pie

By CheeseDiva

Brandi Burgess A.K.A. 'Aunt Bee' has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

Ingredients

• 1 box JIFFY corn muffin mix
• 1 egg
• 1/2 cup sour cream
• 1/2 cup creamed corn
• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1 tsp. cumin
• 1 tsp. chili powder
• 10 oz can red enchiladas sauce (divided)
• cheddar cheese, shredded
• Monterey jack cheese, shredded
• small handful cilantro leaves, chopped
• Fresh jalapeño, chopped (optional)
• Sour cream

Details

Adapted from auntbeesrecipes.com

Preparation

Step 1

Preheat oven to 400 degrees. Grease an 8X8* pyrex casserole pan. Combine egg, sour cream, creamed corn & jiffy mix and bake in casserole dish for 20 minutes or until golden brown. Remove from oven and set aside.