I won't lie, I LOVE Mexican food, any kind. There's just something about it that screams comfort food to me, much like Portuguese food.
So last night I was in the mood for Tamale Pie and luckily enough, my new cookbook from Sandra Lee had a recipe for it. I've tried other versions before but not this one, so out comes the book and the ingredients and I set to work. I kicked everyone out of the kitchen, just because I
am mean like my peace and quiet when I cook LOL
Credit: Sandra Lee's Slow Cooker Cookbook
Recipe:Now let's get cooking:
The recipe calls for Diced tomatoes and chilies, but I used just the plain diced tomatoes because the Salsa Verde had a good kick to it and I wanted my children to eat dinner, not use this as another excuse to get down from the dinner table after one bite. Plus, I think with just the Salsa it makes it spicy enough, but hey if you're all for heat, go for it.
In a skillet, brown the ground beef
Drain, and return to the skillet
Add 1 cup of Salsa Verde
1 can of diced tomatoes and chilies (again, I just used the plain diced tomatoes)
Give it a good stir. I tell you, I'm already craving it LOL
Transfer to a casserole dish *or to your mouth, whichever you wish*.......no really, I'm just kidding, transfer it to the CASSEROLE DISH LOL
In the meantime, in a small bowl, combine 1 can of creamed corn and 1 package of cornbread mix.
I could eat it just like that......I know it's gross, but I could *shrug*
Spread it over the meat mixture in the casserole
Sprinkle the sliced olives over it. The recipe calls for black olives but my kids HATE black olives, so I used the ones I had on hand. It doesn't matter, it's not like Olive Oil is going to bring Popeye to beat me up over it LOL
Bake in a preheated 350º oven for 45 to 50 minutes or until bubbly.
Top with shredded cheese and bake for another 5 minutes or until cheese is melted.