Beef Tamale Casserole

This is from Emilie Ahern’s blog.  You can find a link to the blog in my blogroll.  She does scrapbooking and is a self-confessed foodie.  There are definately some great recipes on here.  Here’s this one.  It looks great and you can freeze it!

 

1.5 lbs ground beef

.5 cup minced onion

1 T minced garlic

1 small can of tomato paste

1 package taco seasoning

28 oz can of diced tomatoes

1 can of black beans, rinsed and drained

1 small can of green chilis

1 c frozen corn

juice from 1 lime

cilantro

8 oz shredded cheddar cheese

1 box of Jiffy cornbread mix

In a large pot, brown beef with onions.  Add garlic and cook for 2 minutes.  Add all other ingredients though cilantro.  Mix well.  Pout into and 8 x 8 pan.  Top with cheddar.  Make cornbread according to package directions.  Spread on top of casserole.  Bake at 375 for 35-45 minutes or until top is browned and filling is bubbly.

~or~

Cover tightly with foil and freeze.  To cook from frozen, uncover and let sit at room temp. for 30 minutes.  Then cover with foil and bake at 375 for 35-45 minutes.  Then uncover and bake for an additional 45 minutes or until top is browned and filling is bubbly. 

 

Here’s the link to the recipe:  (She has a picture tutorial on it! YAY!)

http://aherncentral.blogspot.com/2008/04/recipe-that-rock-beef-tamale-pie.html

 

Enjoy and let us know how you like it!

 

Amber

 

ETA:  I made this last night, using the amounts given.  There is NO way this will fit in an 8×8 pan.  Prepare to use two, or a bigger pan.  It is well worth making though; it was delicious!!!