CATHY'S BEEF TAMALE CASSEROLE

Cathy's Beef Tamale Casserole image

Provided by Cathy LaFay

Number Of Ingredients 19

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MEAT FILLING:
3/4 lb lean ground beef
1 small red bell pepper, diced
1 medium onion, diced
1 shallot, diced
1 can(s) ranch style beans
1 bag(s) frozen mixed vegetables (carrots, corn, peas, green bean)
1 Tbsp ortega - taco seasoning mix 40% less sodium
CORNBREAD TOPPING:
1 1/4 c yellow corn meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c sugar (i dont add the sugar because i dont like a sweet cornbread)
1 Tbsp water
1 small jalapeno (take seeds out if you dont like it spicy)
1/2 tsp cayenne pepper
1 Tbsp extra virgin olive oil
1 c low fat green yogurt

Steps:

1. Preheat oven 350.
2. Add extra virgin olive oil or spray a pan and saute onions & shallots in a large pan until they start to get golden in color. Add diced bell pepper and saute. Push the onions and shallots off to the side.
3. Add ground beef and brown breaking it up with your spoon. When its no longer pink mix the onion shallot and peppers with your meat and add frozen vegetables and taco seasoning. Mix well and add ranch style beans. Heat thru.
4. While the ground beef is browning (or before you start that part)you can make the cornbread topping. Add all the dry ingredients in a large enough bowl and mix well. Make a well in the center of the bowl and add your wet ingredients in the center and mix until everything is moist. The mixture will be on the thicker side.
5. Spray an 8x10 pan. Take about a 1/4 of the cornbread mixture and make a layer on the bottom of the pan. Put your meat mixture on top of that and then top with the rest of the cornbread mixture.
6. Bake at 350 for about 45 minutes - an hour. Its done when the top is golden brown.