Spicy Tamale Casserole
3 pounds ground beef
1/2 onion, chopped
1 1/2 pkgs taco seasoning
1 tsp. salt
3/4 tsp chili powder
1 tsp garlic powder
1/4 c water
1 can (17 oz) whole kernel corn
1 can chili beans
3 cans diced tomatoes and chilies
1 can (6 oz) tomatoe paste
3 cups cheddar cheese, shredded
1 1/2 c Monterey Jack cheese, shredded
2 pkgs (8 oz) corn bread mix
1 c milk
Preheat oven to 400 degrees. Brown ground beef and onion.
Drain and return to pan. Add spices, taco seasoning and water.
Stir and simmer 5 minutes.
Add drained corn, chili beans, diced tomatoes and chilies and tomato paste.
Simmer 5 minuteds, stirring frequently. Remove from heat.
Pour meat mixture into a 5 quart casserole dish.
Smooth mixture flat with a spoon. Sprinkle both cheeses over meat mixture edge to edge forming a solid sheet of cheese that seals when the cheese melts.
Place dish in oven just long enough to thoroughly melt cheese, 3-5 minutes.
Remove from oven.
Prepare cornbread mix with eggs and milk and pour mix over cheese smoothing batter edge to edge. Bake 30-40 minutes until cornbread is done and top is slightly browned.
Serve with sour cream and picante sauce. Serves 8 - 10.