Easy and Delicious Tamale Pie Casserole

Wednesday: Casseroles

When you think of casseroles on a blog with the word Mormon in it you probably think of some combination of crushed up potato chips, canned green beans and cream of mushroom soup. This sterotype is not unique to Mormons though, but can be found all over the country, especially in the mid-west and south (probably anywhere with large numbers of church pot-luck dinners or funerals).

The term casserole originally comes from the French word for saucepan and refers to a dish that can be used both as a baking vessel and serving container. The word has also come to represent, not only the type of cookware (casserole dish), but the foods served in it. From the French ragouts and cassoulets to the British bakes and hotpots and from the hotdish of Scandinavia and the Mid-West, most cultures have some type of similar meal. This weeks casserole pays homage to Latin-American culture with an Easy and Delicious Tamale Pie.

This is a great dish that can be prepared ahead of time and refrigerated. When you get home from running kids to soccer or school functions it will be ready to throw in the oven, bake and serve. So here goes.

Easy and Delicious Tamale Casserole

Prep Time: 15 minutes

Cook Time: 30-60 minutes

Serves: 8

2 lbs Ground Beef

2 cup Diced Peppers (your choice of color)

1 tsp Minced Garlic

1 Onion, diced

2 tsp Ground Cumin

1 can Chipotle Chiles (in Adobe Sauce if available)

1 can (8 oz) Stewed Tomatoes

1 can Black Bean

1 can Corn

4 oz Shredded Cheddar Cheese

1 box Cornbread Mix (or your favorite corn bread recipe)

1/2 cup Chopped Cilantro

Brown ground beef with peppers, garlic and onions. Drain oil. Add ground cumin, chipotle chilies, stewed tomatoes, corn and black beans. Simmer for 5 minutes. Remove from heat and pour meat mixture into your favorite casserole dish. Pour cornbread batter over meat mixture and bake for 30 - 60 minutes (until cornbread batter cooked throughout). Feel free to double the cornbread batter, divide and pour a layer on the bottom. Sprinkle cheese on top and bake for 5 minute to melt. Garnish with cilantro.

Serve and enjoy.

Photo by John Mitzewich