Tuesday, April 17, 2007

mexican supper - mmmm!


Tamale Beef Casserole*
1½ lb. ground beef
½ cup chopped onion or 2 tablespoons instant minced onion
½ cup chopped ripe olives
2 tablespoons chili powder
1 teaspoon salt
½ teaspoon pepper
16 oz. can (2 cups) whole kernel corn, drained
(thawed frozen kernel corn works too)
10 ¾ oz. can condensed tomato soup

Corn Bread Topping
¾ cup cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon soda
1 cup buttermilk (if you don’t have buttermilk, add a little vinegar to sweet milk)
2 tablespoons oil
1 egg, slightly beaten

Heat oven to 425 F.
Brown ground beef and onion and drain excess fat.
Add remaining ingredients (except topping ingredients) and simmer while preparing topping.
In medium bowl combine cornmeal, flour, baking powder, salt and soda.
Stir to blend.
Combine buttermilk, oil and egg
Add to flour mixture.
Stir just until dry ingredients are moistened.
Pour the meat mixture into glass casserole dish.**
Spoon topping over hot ground beef mixture
Bake at 425 F for 20 - 25 minutes. or until deep golden brown.
Serve immediately.


If you like Mexican, you’ll love this! Serve with a tossed salad (on Holly Hobby place mats of course – oh brother, I can’t believe I still use those!)

*This recipe is from my very beat-up Pillsbury Kitchens’ Family Cookbook
**Or brown the meat in an oven-proof skillet, spoon the topping over the hot beef mixture and bake right in the skillet thus saving another dish.

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This recipe is for Rebecca’s Thursday Recipe Roundup. Why don’t you join in! Post your favorite quick supper recipe on your blog, then put your link in the comments of this post or email it to Rebecca. (Due by 8:00 a.m. PDT - Thursday April 19th).

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