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 meal 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. Season with salt. 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.
