Casseroles, Mexican - Spanish

Mexican Independence Day Tamale Pie

  • 1 lb Ground beef
  • 1 1/2 teaspoon Garlic powder
  • 1 7 1/2 oz can Whole tomatoes crushed/drained
  • 1 16 oz can Refried beans, any variety
  • 1 16 oz jar Mild chunky salsa dip
  • 1 8 3/4 oz can Whole kernel corn, drained
  • 1/2 cup Green onions, slisced
  • 1/4 cup Cilantro
  • 1/4 teaspoon Ground cumin
  • 1 15-16 oz pkg Cornbread mix
  • 1 cup Cheddar cheese, shredded

    • In large skillet, brown meat with garlic powder; drain. In large bowl, mix together meat with remaining ingredients except cornbread mix and cheese. Spoon meatmixture evenly into bottom of a 13x9x2 inch baking dish.

    Mix cornbread mix according to package directions, fold in cheese. Top meat mixture with cornbread andcheese mixture.

    Bake at 375° for 30 to 35 minutes or until wooden pick insertedin cornbread comes out clean. Let stand10 to 15 minutes before serving.

    Yield:6 to 8 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!