Tamale Pie
So, I was going to enter another recipe for this month's contest, the chicken pot pie I made today with Bisquik, but it was just too close to the recipe on the back of the box so I decided against it. So I apologize for not having pictures for the recipe I'm submitting today, Tamale Pie, because I didn't get to make it this month. I just have a picture of the box mix I used.
I hate my camera...
Now, when you look at the name of the recipe and you look at the ingredients you may wonder how it got it's name. I mean, there's no tamale anything in it! But it is a very good dish. Every time I make it there are very few leftovers left. Even people who turn their nose up at most of the foods I make love this dish.
This is the volume I used to make when I ran a sober living house and was feeding 10+ people; you can halve everything (other than the package of seasoning) and use two cans of beans.
Ingredients:
2 pounds ground beef
1 package taco/fajita/enchilada seasoning (I usually use cheesy taco when I can find it)
2 teaspoons ground cumin
3 cans beans (we usually use a mixture of 1 can dark red kidney, 1 can black and 1 can pinto)
2 cans fire roasted diced tomatoes
2 - 3 boxes Jiffy corn bread mix
3 cups sour cream
2 - 3 cups cheddar cheese, grated (sharp is best)
Directions:
1. Preheat oven to 350 degrees.
2. Brown ground beef in a large skillet. As meat is cooking, add seasoning packet and cumin.
3. While beef is cooking, open cans of beans. Put in strainer and rinse thoroughly. Mix well.
4. Drain meat. Combine beans and tomatoes to cooked meat. Stir together; let cook through in skillet for ten minutes.
5. In medium sized bowl, add two boxes of corn bread, sour cream and 2 cups cheese. If it appears there is not enough corn bread in the mix open the third box and add 1/4 cup at a time. Mixture should be slightly stiff but still easy to maneuver when stirring. If you're anything like my family you'll want to add more cheese, and adding up to a cup more is fine.
6. In a deep 13x9 pan, pour the meat/bean/tomato mixture. Spread evenly along the bottom. Then spoon dollops of corn bread mixture on top. Spread along the meat mixture until covered. If you don't have enough crust don't worry, you can cook it without the entire pan being covered.
7. Put pan in the oven uncovered and cook for 45 minutes.
And that's it! As I said, this is a favorite of everyone I know, so I hope you guys enjoy it too.
I hate my camera...
Now, when you look at the name of the recipe and you look at the ingredients you may wonder how it got it's name. I mean, there's no tamale anything in it! But it is a very good dish. Every time I make it there are very few leftovers left. Even people who turn their nose up at most of the foods I make love this dish.
This is the volume I used to make when I ran a sober living house and was feeding 10+ people; you can halve everything (other than the package of seasoning) and use two cans of beans.
Ingredients:
2 pounds ground beef
1 package taco/fajita/enchilada seasoning (I usually use cheesy taco when I can find it)
2 teaspoons ground cumin
3 cans beans (we usually use a mixture of 1 can dark red kidney, 1 can black and 1 can pinto)
2 cans fire roasted diced tomatoes
2 - 3 boxes Jiffy corn bread mix
3 cups sour cream
2 - 3 cups cheddar cheese, grated (sharp is best)
Directions:
1. Preheat oven to 350 degrees.
2. Brown ground beef in a large skillet. As meat is cooking, add seasoning packet and cumin.
3. While beef is cooking, open cans of beans. Put in strainer and rinse thoroughly. Mix well.
4. Drain meat. Combine beans and tomatoes to cooked meat. Stir together; let cook through in skillet for ten minutes.
5. In medium sized bowl, add two boxes of corn bread, sour cream and 2 cups cheese. If it appears there is not enough corn bread in the mix open the third box and add 1/4 cup at a time. Mixture should be slightly stiff but still easy to maneuver when stirring. If you're anything like my family you'll want to add more cheese, and adding up to a cup more is fine.
6. In a deep 13x9 pan, pour the meat/bean/tomato mixture. Spread evenly along the bottom. Then spoon dollops of corn bread mixture on top. Spread along the meat mixture until covered. If you don't have enough crust don't worry, you can cook it without the entire pan being covered.
7. Put pan in the oven uncovered and cook for 45 minutes.
And that's it! As I said, this is a favorite of everyone I know, so I hope you guys enjoy it too.