MISC

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
  • 2 eggs
  • 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.
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