Family Style Tamales

Quinoa salad 1

Here's a great take on a Mexican classic. Why make one when you can make them all! A much easier way to share a delicious meal with the whole family.

Quinoa salad 1
Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 2⁄3 cup all-purpose flour
 1⁄2 cup yellow cornmeal
 3 tablespoons granulated sugar
 1 tablespoon baking powder
 1⁄4 teaspoon salt
 3 tablespoons vegetable oil, separated
 1 egg
 1/2 cup sour cream
 1/2 cup corn kernels
 1/3 cup red enchilada sauce
 1 onion, diced
 2 cloves garlic, minced
 1 teaspoon cumin
 1 teaspoon chili powder
 1 pound ground beef
 1 cup cheddar cheese, shredded
 1 cup monterey Jack Cheese, shredded
 1/4 cup cilantro leaves, chopped
 1 teaspoon coarse salt
 1 teaspoon ground black pepper
1

Preheat oven to 400 degrees.

2

Combine the dry ingredients in a medium bowl: all-purpose flour, yellow cornmeal, granulated sugar,

3

baking powder, 1⁄4 teaspoon salt.

4

Add the vegetable oil, sour cream, corn and egg. Whisk until evenly combined.

5

Pour into a large cast iron skillet or aluminum pan and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.

6

Place separate pan over medium heat. Add 1 tablespoon of vegetable oils, let heat up.

7

Place onions in pan. Season with salt, pepper and spices and cook until soft - about 5 minutes.

8

Add garlic and cook until fragrant, about 30 seconds.

9

Add the ground beef and stir to break up meat. Season with cumin and chili powder, moving the meat frequently until cooked through.

10

Remove skillet from stovetop and drain excess fat.

11

Poke entire surface of cornbread with a fork.

12

Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes.

13

Remove foil and broil until cheese begins to brown, about 5 minutes.

14

Top with sour cream and cilantro as desired.

Ingredients

 2⁄3 cup all-purpose flour
 1⁄2 cup yellow cornmeal
 3 tablespoons granulated sugar
 1 tablespoon baking powder
 1⁄4 teaspoon salt
 3 tablespoons vegetable oil, separated
 1 egg
 1/2 cup sour cream
 1/2 cup corn kernels
 1/3 cup red enchilada sauce
 1 onion, diced
 2 cloves garlic, minced
 1 teaspoon cumin
 1 teaspoon chili powder
 1 pound ground beef
 1 cup cheddar cheese, shredded
 1 cup monterey Jack Cheese, shredded
 1/4 cup cilantro leaves, chopped
 1 teaspoon coarse salt
 1 teaspoon ground black pepper

Directions

1

Preheat oven to 400 degrees.

2

Combine the dry ingredients in a medium bowl: all-purpose flour, yellow cornmeal, granulated sugar,

3

baking powder, 1⁄4 teaspoon salt.

4

Add the vegetable oil, sour cream, corn and egg. Whisk until evenly combined.

5

Pour into a large cast iron skillet or aluminum pan and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.

6

Place separate pan over medium heat. Add 1 tablespoon of vegetable oils, let heat up.

7

Place onions in pan. Season with salt, pepper and spices and cook until soft - about 5 minutes.

8

Add garlic and cook until fragrant, about 30 seconds.

9

Add the ground beef and stir to break up meat. Season with cumin and chili powder, moving the meat frequently until cooked through.

10

Remove skillet from stovetop and drain excess fat.

11

Poke entire surface of cornbread with a fork.

12

Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes.

13

Remove foil and broil until cheese begins to brown, about 5 minutes.

14

Top with sour cream and cilantro as desired.

Family Style Tamales
ISS 5130 05379 1

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