Friday, February 17, 2012

Beef Tamale Bake

What you need:

1 box corn muffin mix
1 can cream style corn
1 can mexi-corn
1/3 c. milk
1/3 c. Mexican Shredded Cheese (I used Kraft's with Philly Cream Cheese in it.)
1 egg, slightly beaten
1 tsp. ground cumin
1/8 tsp. cayenne pepper

Sour cream, optional for topping

1 jar enchilada sauce
1-3 pounds of ground beef (I used 2 lbs, but you could easily adapt for more or less), browned with 1 chopped onion, salt, pepper, cumin, and coriander
1 c. Mexican Shredded Cheese

What to do:

Preheat oven to 400 degrees.

Mix the ingredients for the base.  Pour into a greased 9x13 oven-safe dish.  Bake for 20-30 minutes until set.  Remove from oven and poke holes all over with a fork.

Pour enchilada sauce over base and spread around to make sure some goes into the holes you made.  Add ground beef mixture.  Sprinkle with cheese.

Bake for 20 more minutes. 

It was a huge hit with my husband, Doug!  He told me several times how great it was.  I also thought it was quite delicious.

Enjoy!  Let me know if you try it.


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