Tamale Bake (From Mom's Recipe Card File)

This is another childhood favorite I resurrected last year.  Some people call it Tamale Pie.  To-may-to to-mah-to; po-tay-to po-tah-to.  Whatever you call it, casseroles from the 1960s are making a comeback at our house.



Tamale Bake

1 lb ground beef
1 c chopped onion
1 envelope taco seasoning
1 15-oz can chili ready tomatoes
1 15-oz can whole kernel sweet corn
1 15-oz can black beans, rinsed and drained

1 package Jiffy corn muffin mix
1 egg
1/3 c milk
1 T canola oil

Brown ground beef and onion.  Add the taco seasoning, tomatoes, corn, and beans and heat to a boil.  Pour the mixture into a 3-quart casserole dish sprayed with non-stick spray.

Mix the rest of the ingredients together, then spoon over the meat mixture.

Bake at 400 degrees for 25 - 30 minutes.


I will often substitute leftover chili for the meat mixture.  When I make chili, it's a HUGE pot, so there's always plenty left over, and this is one way to use it up.