sorry about the dim pictures, we had two lights burn out in the kitchen and the flash makes things look weird.
i'm also sorry about the number of pictures. things got a little out of control. i was just so excited to be taking pictures again.
for your info, i doubled the recipe because i was taking dinner to a friend and wanted one for myself. the beauty is, when you double it, you get THREE, so now there's one in my freezer too.
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.
now you add lots of stuff. i have two of everything but you only need one:
1 28 oz. can of diced tomatoes
1 small can of tomato paste
1 small can of diced green chiles.
mmm, green chile. i recommend hatch. wal-mart didn't have it today so i had to settle for old el paso. it's just not the same. try not to notice the drip on the countertop from the tomato jar. i forgot to clean up before i took this picture.
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 (i squeezed this puppy like crazy and barely got any juice, so it might be good to have some already-squeezed juice on hand). the lime juice gives it a kick that is deLISH.
can you see my broken thumbnail in this picture? it's been snagging on my clothes all day. it kills.
1 packet of taco seasoning,
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.
try not to do this in the process.
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.
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!
BEEF TAMALE CASSEROLE
(an emilie ahern original)
1-1&1/2 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
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 8x8 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 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.