Cornbread Tamale Pie

Preheat your oven to 400°F (200°C). Grease a 10-inch cast iron skillet or a 13x9 inch baking dish.

In a large bowl, combine the sour cream, creamed corn, egg, corn muffin mix, and diced jalapeños. Mix until just combined.

Pour the cornbread batter into the prepared skillet or baking dish and spread evenly.

Bake for 20 minutes.

While the cornbread is baking, heat a large skillet over medium-high heat. Add butter and sauté the diced onion until softened.

Add the ground beef to the skillet with the onions. Break it apart and cook until browned. Drain off any excess grease.

Stir in the minced garlic, ground cumin, chili powder, and seasoned salt. Cook for another minute until fragrant.

Once the cornbread is done, remove it from the oven. Using a skewer or fork, poke holes all over the surface.

Pour half of the can of red enchilada sauce over the cornbread and spread it evenly.

Top with the cooked ground beef mixture, spreading it into an even layer.

Pour the remaining enchilada sauce over the beef.

Sprinkle the shredded cheddar cheese evenly over the top.

Cover the skillet with aluminum foil and bake for 20 minutes.

Remove the foil and broil on high for 3-5 minutes, or until the cheese is bubbly and golden brown.

Let the tamale pie cool for at least 10 minutes before slicing and serving. This helps it set up.

Serve with your favorite toppings, such as sour cream, pico de gallo, sliced olives, and guacamole.