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Tamale Corn Bread Bake

Serves: 12

Print this Recipe


   * 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.




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