Easy Tamale Bake

You know the saying, "If it ain't broke, don't fix it."? This is how I feel about Jiffy cornbread (this is not a paid post!). I've tried to make cornbread from scratch here, but I just can't beat Jiffy in taste or texture. It's perfect. I make so much stuff from scratch that I don't feel bad about using this box mix. The only problem is getting it here, of course. The last trip to the US saw four boxes in return! I'm super excited to get to make this dish again!

The flavor and texture combination in the casserole is so good...There's a smoky flavor from the chipotle chili powder and cumin, plus sweet corn. The cornbread gives the tamale effect. The meat plus beans make it a hearty meal, as well. Plus, it's easy to put together for a weeknight meal. I like mine with a little dollop of Greek yogurt. I love this stuff!

Easy Tamale Bake

Serves 4-6

Ingredients

  • 1 pound (450 g) ground beef (I use a beef/pork mix)
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 bell pepper, finely diced
  • 1 Tablespoon (15 mL) vegetable oil
  • 8 ounces (240 mL) tomato sauce
  • 1 cup (175 g) corn
  • 8 ounces (226 g) kidney or black beans
  • 1 teaspoon salt
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon black pepper
  • 1 cup (113 g) cheddar cheese, shredded
  • 1-8.5 ounce box Jiffy Cornbread mix
  • 1 egg
  • 1/3 cup (80 mL) milk

Optional garnish: sour cream or Greek yogurt

Directions

Preheat oven to 375 degrees F (190 C). Grease an 8" (20 cm) or 9" (23 cm) square baking dish; set aside.

Brown the ground beef, onion, garlic, and bell pepper over medium high heat until the meat is no longer pink. Drain fat if needed. Stir in the tomato sauce, corn, beans, salt, chili poweder, cumin, chipotle chili powder, and black pepper. Let the mixture simmer for 10 minutes until thick.

Pour the mixture into the greased baking dish and top with cheese.

In a small bowl, mix together the cornbread mix, egg, and milk and spread over the meat mixture. Bake for 20 minutes until the cornbread light golden brown.

Serve hot with a dollop of sour cream/Greek yogurt, if desired.

Recipe source : Kevin is Cooking

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