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Bean & Corn Tamale Casserole

For filling:
1 lb. ground beef or turkey
1 medium onion, diced
2 mild green chilies, seeded and diced
2 Tbsp. The Spice Hunter 100% Organic Mexican Seasoning
½ tsp. salt (optional)
1 (15oz.) can of pinto beans, drained
1 (15oz.) can of kidney beans, drained
1 (15oz.) can of corn, drained
1 (15oz.) can black olives, halved or sliced
1 (15oz.) can diced tomatoes, undrained
For topping:
1 1/2 cups corn meal
1 1/2 cups all-purpose flour
1/3 cup sugar
1 Tbsp. plus 1 ½ tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
1/2 cup vegetable oil
2 eggs
1 cup shredded cheddar cheese (optional)

Cook meat, onion and green chilies in a large pan until done. While meat is cooking, preheat oven to 350°F. Add Mexican Seasoning and salt (if desired) to meat and mix well. Combine cooked meat with remaining filling ingredients and place in a 13€?x9€? pan. In a large bowl, combine corn meal, flour, sugar, baking powder and salt. Stir in milk, vegetable oil and eggs. Pour corn meal mixture over filling, spreading evenly. Bake in preheated oven for about 45 minutes to 1 hour 10 minutes, or until toothpick inserted in middle of cornbread layer comes out clean. If desired, sprinkle with cheese and continue cooking until melted.