July 8, 2011

Tamale Pie

1lb ground beef
1 medium white/yellow onion (diced)
2 cans chili beans (small red beans in slightly seasoned sauce)
1 can kidney beans (drained & rinsed)
1 can black beans (drained & rinsed)
1 can black olives (drained, rinsed & squished between your fingers)
cumin, chili powder, garlic powder & salt
2 ears of corn (cooked & cut off the cob)
1 can of Rotel tomatoes (mild)
1 bag of Marie Calendars cornbread mix +  1.5c water

  • Preheat oven to 350degrees convection or 375degrees regular.
  • Brown ground beef...adding onions & seasoning with cumin, garlic, chili powder & salt. (Think taco meat but in bigger pieces.)
  • Add both cans of chili beans to the beef & rinse the sauce into the beef using 1/4c of water for each can.
  • Add everything (other beans, corn, olives, rotel & meat/bean mix) to a 9x13 casserole.
  • Mix well.
  • Mix cornbread & water.
  • Pour cornbread batter over the top of the bean/meat/corn mixture.
  • Bake for 40 minutes...or until the cornbread is cooked through. 
  • Serve with sour cream.

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