Friday, March 21, 2014

Mexican Cornbread Casserole

This is a quick and easy recipe for what some call a "tamale pie," I refuse to associate this recipe with a tamale because the flavors are nothing alike; but that doesn't mean it isn't delicious. In fact this was very easy to make, so easy, Nick handled it all on his own. I definitely recommend this recipe, it was delicious and hearty.

1 yellow onion, chopped
1 lb ground beef
1/2 package (or 1 Tbsp) of taco seasoning mix
2 (16oz) cans of diced tomatoes w/chilies
1 (16oz) can of black beans, rinsed and drained (optional)
1 cup frozen corn
1 bunch of cilantro (leaves only), chopped
1 cup spinach leaves, chopped
1 cup shredded Mexican cheese mix

Cornbread Topping:
1.5 cups cornmeal 
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, slightly whipped
1 cup low-fat buttermilk (regular milk with a tsp of vinegar, sit for 5 minutes)
1/4 cup shredded Mexican cheese
Sour cream (optional)
1. Preheat oven to 375 degrees F. Prepare a 9 by 13 casserole dish by spraying with cooking spray.
2. In a large skillet, saute onions for 5 minutes, add ground beef and cook over medium heat, while breaking up beef into small pieces. 
3. Add taco seasoning to beef, cook until beef is cooked through, about 10 minutes. 
4. Stir in tomatoes, beans, corn, cilantro, and spinach, cook until corn is thawed. Pour beef mixture into a prepared 9 by 13 casserole dish. Add the cheese.  Make sure the mixture is evenly distributed.
5. In a medium bowl, combine cornmeal, baking powder, soda and salt. Add egg and buttermilk, stir just until combined. Spread batter evenly over the mixture and sprinkle with 1/4 cup cheese and bake until cornbread is golden and casserole is heated through, approximately 25-30 minutes.
6. Remove from oven and allow to cool 3-5 minutes before serving hot with a dollop of sour cream. Enjoy!
Recipe adapted from: SkinnyMs

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