This is another new recipe that has been added to our family favorites. The Lil' Chef actually made it for us, she has become quite the little helper in the kitchen. She has really been a blessing!
The great thing about this little recipe is that you can make it and eat it right away or you can freezer it for another day. Better yet, I say make two - eat one and freeze one.
Sorry that I don't have a picture of this to post. It got plated and eaten so fast that I didn't even get a change to take one.
Here it is...
Cheese and Tamale Pie
Preheat Oven to 400 degrees
1lb of ground
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup salsa
1 can of pinto beans, drained
1 large can of diced tomatoes, drained
1/2 tsp salt
1/2 cup fresh cilantro, chopped
2 cups shredded cheddar cheese, divided
1 1/3 cup self rising yellow cornmeal mix
1 cup milk
1 large egg, lightly beaten
1.) Cook first 3 ingredients in a large skillet, stirring until beef crumbles and is no longer pink. Drain thoroughly.Return meat to the pan and add salsa, beans, tomatoes, and salt. Simmer 5 minutes. Stir in cilantro.Spoon mixture into a greased 11x7 inch baking dish. Sprinkle with 1 cup of the shredded cheddar cheese.
2.) Whisk together cornmeal, milk and egg in a medium sized bowl. Stir in remaining 1 cup of cheese. Spread batter over the meat mixture. Bake at 400 degrees for 20 minutes or until the cornbread is lightly browned.
3.) Serve immediately or completely cool, completely cover and then freeze.
If have frozen your dish to serve it take it out of the freezer, uncover and cook at 350 degrees for 1 hour or until thoroughly heated.