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TAMALE BUNDT PIE
FILLING
1 1/4 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
FRESH ground sea salt and black pepper
16 ounces thick and chunky salsa
1 small can chopped green chiles, drained WELL

• Brown ground beef and drain off fat.
• Add seasonings and salsa, stirring to blend. Cook 5 minutes over medium-high heat.

CORN BREAD
1 1/2 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/4 cups WHOLE milk
2 eggs
1/4 cup avocado oil
1 cup SHARP cheddar cheese

• Sift together flour, cornmeal, sugar, baking powder and salt into a mixing bowl.
• Whisk together the milk, oil and eggs.
• Add wet ingredients to the dry ingredients whisking JUST until dry ingredients are moistened.
• Stir in cheese.

ASSEMBLY

• Preheat oven to 375.
• GENEROUSLY spray bundt pan with non-stick spray.
• Sprinkle green chiles on bottom of pan.
• Spread half the batter over the green chiles.
• Top evenly with filling.
• Add remaining batter and spread smooth.
• Bake 35-40 minutes until top is lightly browned.
• Cool 5 minutes on rack.
• Loosen edges with a knife.
• Invert onto serving plate.
• Garnish with crema and chopped tomatoes.

SALSA VERDE CREMA
1 cup sour cream
1 cup salsa verde
handful chopped cilantro
1 lime juiced
FRESH ground sea salt and tri-color pepper

• Pulse all the ingredients together to desired color and consistency. The more you blend the lighter the color will become.