Beef Tamale Pie

June 21, 2008

an original recipe by Emilie Ahern

1 lb. ground beef
1/2 c. minced onion
1 Tbsp. minced garlic (3 cloves)
1 small can tomato paste
1 pkg. taco seasoning
1 (28 oz.) can diced tomatoes
1 can black beans (rinsed)
1 small can green chilis
1 c. frozen corn
juice from 1 lime
fresh cilantro
8 oz. shredded cheese
1 box jiffy corn bread mix

- In large pot, brown beef with chopped onions. Add garlic and cook for 2 minutes. - Add all other ingredients through cilantro. Mix well. - Pour into 9x13 pan. Top with shredded cheese. - Make cornbread according to package directions. Spread onto top of casserole. - Bake at 375 uncovered for 35-45 minutes or until cornbread is browned and filling is bubbly.

OR cover tightly with foil, writing directions on foil with marker and adding a green sticker, and freeze.

- To cook from frozen uncover and let sit at room temp for 30 minutes. Then cover with foil and bake at 375 for 30 minutes. Then uncover and bake for an additional 45 minutes or until cornbread is browned and filling is bubbly.

STEP-BY-STEP

Let's get started. brown 1 lb. of ground beef with one chopped onion in a large saucepot.


after it's browned and drained, add 1 tbsp. garlic and cook for two minutes.

1 packet of taco seasoning,

now you add lots of stuff:
1 28 oz. can of diced tomatoes
1 small can of tomato paste
1 small can of diced green chiles.

next comes chopped cilantro. i don't love cilantro so i don't use very much. for my double recipe i used less than half of what is pictured here. even if you don't like it, i recommend you add it. it really adds to the taste of this yummy casserole.

1 cup of frozen corn

the juice of one lime. the lime juice gives it a kick that is deLISH.

1 can of black beans, drained and rinsed,
stir it all together and it should look something like this:

make sure you have your pans ready. i use the throw-away ones when i take food to people, then i don't have to worry about getting them back. i also use them for freezing things so i'm not out a pan when i need it.
now add the mixture to your pan by the cupful until it's almost to the top. smooth it out with the bottom of your measuring cup so it's mostly even.
ignore the manhands.
that explanation wasn't descriptive enough, so here's a picture of the smoothed-out casserole:after it's all smoothed out, add cheese. i use the pre-grated kind 'cause it's faster, but you can grate your own if you're so inclined. add lots. cheese = yum.see? lots.
now you have to make the cornbread topping. mmmm, cornbread. you just need one box if you're doing the single recipe, but if you're doubling it (and making three casseroles), you'll need three boxes. two isn't quite enough, and three is too much, so there is a little bit of waste. i guess you could make muffins or something. i just dumped mine out. don't badger me about starving children in africa. i know. i cannot send those children a little bit of cornbread and we wouldn't have eaten the muffins, so there.

first, pour the mix in the bowl. no picture of that, sorry...you'll just have to imagine what that looks like.
then add an egg.
then add 1/3 cup of milk.
mix together and pour on top of the cheese.
smooth it out with a spoon,
and try not to drip it over the edge, like mine is about to do in this picture.now get some foil, and write the contents and cooking instructions with a sharpie. i like the clicker kind, but i'll let you decide which sharpie to use.
then turn it over, spray it with pam,
and cover your freezer-casserole, instructions-side-up.

then bake the non-freezer version at 375* for 30-40 minutes, or until cornbread is browned and filling is bubbly. word to the wise: you may want to put a layer of foil underneath, or else it could drip onto your newly cleaned oven.

Serve with sour cream and devour like a crazy person.

this picture was taken about 7 hours after i made it (it's the left-over plate) so it's cold and doesn't look nearly as delicious as it should. but of course, i forgot to take a picture of the finished product when it was still hot. i had visions of green chile and cornbread dancing in my head.
so there you have it. try it, you won't regret it!

7 comments:

the real ~Roxann~ June 21, 2008  

That looks fantastic!!! Can't wait to try this one. Maybe I'll cook tomorrow while I work on my CHA project...

You *rock* Emilie!

:) Roxann

Karly July 21, 2008  

This looks sooooo yummy! I'm picky and don't care for beans, so I'll be leaving those out, but I'm definitely making this for dinner this week! :) Thanks!

mariana July 31, 2008  

made it...yummy- reminded me of chili and corn bread. mariana

Just Jaime! August 25, 2008  

I made this one and it was quite yummy. I love the cornbread with it, gave it a delicious twist! Great flavors!

Emily September 18, 2009  

Sooo good, we made it a couple of night ago and I have two in the freezer...can't wait to eat them again!

Danielle March 22, 2010  

Looks great to use should you have leftover chili and want to serve it again in the future as a "new/different" meal.

You don't have any issues with the cornbread batter loosing its leavening properties during the freezing process?

*Love your blog- I'm currently obsessed with crock pot/freezer meals... keep them coming!

Anonymous,  June 12, 2010  

Instead of using throw-away pans (they don't biodegrade), why not line your regular pan with parchment or plastic or spray with non-stick spray, freeze in the pan as is, then when solid, pull out of pan, remove liner and slide into a freezer bag. That way you can still stack the food, but not waste all those pans. Just put the food back in the regular pan when you're ready to bake.
I would even use a couple of smaller pans, so you could just use 1/2 the recipe to reheat. You could stack two of the smaller versions in one freezer bag (separate with parchment, foil etc)

Post a Comment

Related Posts with Thumbnails

About This Blog

A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

Legal Stuff

Copyright © 2008-2010 Emilie Ahern. The content on these pages, including text and images are the sole property of the author unless otherwise noted and may not be used or reproduced in any manner without consent. All Rights Reserved.

  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP