This hearty dish combines the taste of traditional tamales with the ease of casserole, thanks to flavor-packed time-saving ingredients like corn muffin mix, canned beans, and savory, zesty Pace® Picante Sauce. The melty cheese and toasty cornbread against the boldly-seasoned chili filling make for a crowd-pleasing dish that’s also perfect for prepping ahead.
Step 1
Preheat oven to 425°F. Heat a 10-inch cast iron skillet over high. Add beef and onion; cook, stirring often to crumble beef, until beef is browned, 5 to 7 minutes. Reduce heat to medium-high and stir in beans, Pace® Picante Sauce, chili powder and 1/2 cup of the corn. Bring to a boil, then remove from heat. Sprinkle top with 1 cup of the cheese.
Step 2
Whisk together corn muffin mix, milk, egg, and remaining 1/2 cup corn. Pour batter over hot filling in skillet, spreading batter to edges of skillet. Sprinkle batter with remaining 1/2 cup cheese. Place skillet on a large rimmed baking sheet.
Step 3
Bake in preheated oven until golden brown and a toothpick inserted in center of cornbread comes out clean, 20 to 22 minutes. Garnish with green onions.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
