2 8 1/2-ounce corn-bread mixes (may require 1 egg and 1 1/3 cup milk per package)
How to Make It
Heat oven to 350º F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, chili powder, cocoa, and cinnamon. Add the meat and cook until well browned. Stir in kidney beans and diced tomatoes. Lightly coat a 13-by-9-inch casserole or baking dish with vegetable cooking spray. Spoon the beef and beans into the casserole. Top with 2 cups shredded Cheddar. Heat oven to 375º F. Prepare corn-bread mixes according to the label directions; pour the batter over the cheese. Bake for 40 minutes or until the top is golden brown.
We love this tamale pie. My husband is an insulin dependent diabetic, so I changed the topping. I used 1 cup garbanzo bean flour & 1-3/4 c water mixed into the g.b. flour. Let that sit for an hour or two. Added 1/4 c cornmeal, salt & pepper to taste, 1 scrambled egg and a little cream. Poured that over the top & baked for 40 min at 375. Delicious & low carb!
This is a great recipe! I only used 1.5 pounds of ground beef, and I think that was plenty. When sauteeing the onion and herbs, etc., the mixture got a little dry, so I'd cook some of that with the gound beef. I also added in a cup of frozen corn kernals. Very easy recipe, tastes wonderful!
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