Tamale Corn Bread Bake

Serves: 12
Total Calories: 318


* See note below.
2 onions medium, chopped
1 tablespoon vegetable oil
2 pounds ground beef
2 (16-ounce) cans chili beans chili beans in gravy
1 (15 1/4-ounce) can corn whole kernel corn, drained
1 (14 1/2-ounce) can stewed tomatoes
2 (4-ounce) cans green chilies chopped
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1 (15-ounce) package corn bread and muffin mix


* Preparation Time: 15 to 20 minutes Storage Time: Up to 24 hours Baking Time: 50 to 55 minutes In a large skillet over medium-high heat, saute onions in oil until limp.

Crumble beef and add to onions. Cook just until browned. Drain off liquid. Place meat mixture in a large bowl.

Add beans in gravy, corn, stewed tomatoes, green chilies, chili powder and salt. Mix well. Divide mixture evenly between two 2-quart oblong baking dishes. Cover and refrigerate up to 24 hours.

Bell: Bake, uncovered, in a preheated 400° oven for 20 minutes or until mixture is bubbly.

Meanwhile, prepare corn bread mix according to package directions.* Spread half the batter evenly on top of each baking dish. Return to oven for 10 minutes. Reduce heat to 350° and bake 20 to 25 minutes longer or until corn bread is golden brown.

*If baking only one pie at a time, prepare corn bread using half of the mix and half of the other ingredients. Reserve the remaining dry corn bread mix until baking the second pie.

Freezer Storage: Freeze unbaked meat mixture up to 3 months. Bake, uncovered, in a preheated 400° oven for 45 minutes or until mixture is bubbly. Prepare corn bread mix and bake as above.

Nutritional Facts:

Serves: 12
Total Calories: 318
Calories from Fat: 63

This Tamale Corn Bread Bake recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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