This Thanksgiving, how about a new, fun take on a classic? Sorry, Grandma.
After living in Southern California, I had the pleasure of enjoying many homemade tamales. Now, I often refer to stuffing as soggy bread…but make it more like a tamale and I’m in!
Start with my Gluten Free Cornbread. Then, add some ground meat, veggies, cheese, enchilada sauce, and a few other ingredients. So good- it just may become the most talked about dish!
Technically, this recipe would be considered a dressing- it will only come close to my turkey when it’s sitting on the table. But, tamale dressing sounds like something you’d put on a taco salad.
Hmmm…perhaps a recipe for another day…
Happy Thanksgiving!
50 minutes + chill in fridge for 30 minutes
Tamale Stuffing
Ingredients
- Cornbread
- 1-2 Tbsp. olive oil
- 1/2 small onion, diced
- 1/2 bell pepper, diced
- 1/2 lb. ground beef
- Salt and pepper
- 2 scallions, diced
- 1/4 of a packet of taco seasoning (about 1/4 oz.)
- 1 handful of cilantro, chopped
- 1 egg
- 1/2 c. milk
- 10 oz. enchilada sauce
- 1 c. cheddar cheese, shredded
- Optional: Additional cilantro
Instructions
- Heat the olive oil in a medium skillet. Then, sauté the onion and pepper for 3-5 minutes. Next, add the beef and white part of the scallions. Season with salt and pepper. Then, sauté for about 5-6 minutes, until the beef is browned. Stir in the taco seasoning and cilantro.
- Cut cornbread into cubes. In a large mixing bowl combine the cornbread, sautéed mixture, egg, milk, and about 1/2 cup of enchilada sauce. Use clean hands or a spoon to mix carefully. Then, allow to rest in the fridge for 30 minutes.
- Preheat the oven to 350 degrees. Remove the cornbread mixture from the fridge. Add the rest of the enchilada sauce and about 1/2 cup of the cheese. Mix carefully. Then, pour into a greased 9x9 baking dish or cast-iron skillet. Sprinkle with the remaining cheese. Next, bake for 25-30 minutes. Garnish with green scallions and chopped cilantro.