with some salsa
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ready to bake
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take off the foil
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You can either make your own cornbread, or use a packaged mix, or use leftover cornbread from another night! This is a fast and inexpensive dinner to put together for your family.
CORNBREAD BEEF TAMALE CASSEROLE
1 small can diced green chilies (4.5 oz. can)
1 small package cornbread mix, prepared according to package instructions but add the drained can of chilies ~ or use your own recipe for homemade cornbread ~
GOOD USE FOR LEFTOVER CORNBREAD
1 lb. extra-lean ground beef (I use 96/4 ground sirloin)
1 tsp. cumin………………………………………….1 tsp. smoked paprika
2 tsp. chili powder (I use half regular and half chipotle chili powder)
1 tsp. Kosher salt……………………………………1/2 tsp. pepper
1 can (10-12 oz) enchilada sauce...........................1-2 tsp. oil (any kind ~ I use EVOO olive oil)
2 cups shredded cheese (I like a Mexican blend)
OPTIONAL TOPPINGS
Sliced avocado, chopped fresh cilantro, more cheese, sour cream, salsa
***
Preheat oven to 350. Spray a 7x12” or 9x13” pan with non-stick spray.
While cornbread is baking, combine beef with spices and sauté in a skillet with the oil over medium heat just until it’s barely cooked through (don’t need to totally brown it, since it will bake in the oven later). If necessary, drain the fat and set aside. (NOTE: If you’re using leftover cornbread, put the drained green chilies in with the ground beef)
When the cornbread is done, you can either crumble (in large chunks) into the pan ~ or put the whole cornbread into the baking pan (If you put the whole cornbread in, poke holes in it with a fork). Pour the enchilada sauce evenly over the top. Top with ground beef and shredded cheese, and loosely cover with aluminum foil. (TIP: Spray the foil with non-stick spray so the cheese doesn't stick to it!)
Put the pan onto a baking sheet (to catch any run-over). Bake for 20 minutes. Remove foil and put back in the oven until cheese bubbles and begins to brown (about 5-10 minutes). (If you want, you can add some more cheese on top now too). * Let cool for about 5 minutes before serving with desired toppings. Serves about 6-8
TIP: This is good with a fresh citrus fruit salad or fresh green salad.
CORNBREAD BEEF TAMALE CASSEROLE
1 small can diced green chilies (4.5 oz. can)
1 small package cornbread mix, prepared according to package instructions but add the drained can of chilies ~ or use your own recipe for homemade cornbread ~
GOOD USE FOR LEFTOVER CORNBREAD
1 lb. extra-lean ground beef (I use 96/4 ground sirloin)
1 tsp. cumin………………………………………….1 tsp. smoked paprika
2 tsp. chili powder (I use half regular and half chipotle chili powder)
1 tsp. Kosher salt……………………………………1/2 tsp. pepper
1 can (10-12 oz) enchilada sauce...........................1-2 tsp. oil (any kind ~ I use EVOO olive oil)
2 cups shredded cheese (I like a Mexican blend)
OPTIONAL TOPPINGS
Sliced avocado, chopped fresh cilantro, more cheese, sour cream, salsa
***
Preheat oven to 350. Spray a 7x12” or 9x13” pan with non-stick spray.
While cornbread is baking, combine beef with spices and sauté in a skillet with the oil over medium heat just until it’s barely cooked through (don’t need to totally brown it, since it will bake in the oven later). If necessary, drain the fat and set aside. (NOTE: If you’re using leftover cornbread, put the drained green chilies in with the ground beef)
When the cornbread is done, you can either crumble (in large chunks) into the pan ~ or put the whole cornbread into the baking pan (If you put the whole cornbread in, poke holes in it with a fork). Pour the enchilada sauce evenly over the top. Top with ground beef and shredded cheese, and loosely cover with aluminum foil. (TIP: Spray the foil with non-stick spray so the cheese doesn't stick to it!)
Put the pan onto a baking sheet (to catch any run-over). Bake for 20 minutes. Remove foil and put back in the oven until cheese bubbles and begins to brown (about 5-10 minutes). (If you want, you can add some more cheese on top now too). * Let cool for about 5 minutes before serving with desired toppings. Serves about 6-8
TIP: This is good with a fresh citrus fruit salad or fresh green salad.
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