Tuesday, March 1, 2016

Tamale Casserole

I'm always excited to find another yummy casserole recipe to add to my collection. This tamale recipe did not disappoint!!! The end result creates a cheesy Mexican style dinner that can be easily adapted to your likes with the addition of salsa, guacamole, sour cream, diced onions and/or cilantro on top!!! I chose to bake this casserole in a 9x13 inch glass pan; but the recipe is written for options of baking it in a 9x9 inch pan or large cast iron skillet. I liked the 9x13 pan size because it makes a thinner cornbread crust and produces more servings which is great for leftovers the next day! 
Tamale Casserole

1 box of Jiffy Corn Muffin Mix (standard 8.5 oz box)
1/3 cup milk
1 egg
1 small can (4.5 oz) diced green chiles
1 can of corn or creamed corn 
1 pound ground beef
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (10 oz.) enchilada sauce (I used Mild)
2 cups shredded cheese (I used Mexican blend)

Optional toppings: Salsa, Guacamole, Sour Cream, Cilantro, Lime wedges, Diced Green Onions, Shredded Cheese

Preheat the oven to 400 degrees. Whisk together Jiffy Corn Muffin Mix, milk and egg. Stir in green chiles and corn. Pour into a greased 9x13 inch baking pan. Bake until set (a toothpick should come out clean) about 20-25 minutes.  While cornbread is baking, combine beef with spices and saute in a skillet over medium heat until fully cooked, about 10 minutes. If needed, drain grease and set aside. Once cornbread is done baking, reduce oven to 350 degrees. Poke holes in cornbread with a fork and pour the enchilada sauce over it. Top with the ground beef and then the shredded cheese; cover with aluminum foil. Bake in the oven for 20 minutes. Remove foil and bake until cheese begins to brown, about 5-10 minutes. Let cool for 10 minutes before serving with desired toppings.
Original recipe from 2 Teaspoons

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