Upside Down Tamale Pie

Good day and welcome back. I’m so glad you stopped in.

At a time in life when I needed more than anything comfort, warmth and simplicity; this recipe called to me.

I had also recently mentioned to Mr. Wonderful that I was going to make it, then tequila got in the way and, it didn’t happen but, he never did forget.

This has been one of the most rewarding, winning, scary, doubtful and gut wrenching weeks of my entire 44 year life.

I was recently notified that a cocktail I created was chosen to compete against other fine cocktails in the Regional Semi Finals for The Herradura Legends Bartenders Competition. That means out of all the drinks submitted from my region (Michigan, Ohio, New York) mine was one of 5 picks in Michigan!!

Exciting, right??

Especially since I am not even currently working as a “Mixin’ Vixen” and I have no huge aspirations in the bar star world at this time.

As flattered and honored as I am; I will be declining to attend the competition as it was really short notice and I had too much other stuff going on the week of. I didn’t decide that right away. I went through the stress and the insanity of trying to get my shit together and go pull it off but, I am not a super human. Surprise!!

After an hour or so of crying and questioning myself, I did what I do best when trying to figure out my next move.

I cooked.

I didn’t make this recipe up. It’s something I remember from my childhood and I can’t even tell ya who introduced me to it or how it was made. I just went my own way with it.

What You Need:

1.5 lbs ground beef

1 can each black beans and chili beans

1 can Mexican style corn drained.

1 can tomatoes w/ green chilies

.5 vidalia onion diced

1 packet chipotle taco seasoning

2 pkg corn bread mix and ingredients to make it. (I use Martha White because it’s not overly sweet. It requires 2 eggs, 2 T butter, 1/3 c milk each pack)

1 small can green chilies

1 bag shredded pepper cheese

Sour cream for topping

Taco sauce


What You Do:

Preheat oven to 350

Brown ground beef and diced onions in a Dutch oven.

Drain fat

Add beans, tomatoes, corn and taco seasoning to pot and cook until hot and bubbly

While pot of goodies is heating up, mix cornbread as directed on package and add the bag of cheese and the chilies to mix

Pour beans and beef mix into a 9×13″ glass baking dish

Spread cornbread mix over the top

Bake about 35-40 min or until golden brown on top

Cool 15 min before serving

Top with sour cream, taco sauce and a pinch of cilantro

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cHELLe ON WHEELS ©️2018.
Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content.

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