BBQ Beef and Bean Tamale Bake
Author: Sunflower Supper Club
- ⅓ cup milk
- 1 egg, lightly beaten
- 1 can (14 ounce) cream of corn
- 1 can (4 ounce) chopped green chilies, drained
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- 2 cups (8 ounces) shredded Cheddar Cheese, divided
- 1 box (8 ½ ounce) corn muffin mix (I used Jiffy)
- 1 pound lean ground beef
- 1 small onion, diced (3/4 cup)
- 2 cloves minced garlic (1 teaspoon)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 can Chili Beans with sauce, don't drain (I used Bush's)
- 1 cup your favorite BBQ Sauce (I used our local favorite, Roy's)
- Preheat oven to 400 degrees and grease a 9 x 13” dish.
- In a medium bowl, combine milk, egg, cream corn, chopped green chilies and 1 ½ teaspoons taco seasoning and ½ cup of the cheese.
- Add the corn muffin mix and stir until just combined.
- Pour into greased 9 x 13” dish, spread to evenly coat the bottom.
- Bake in the oven for 20 minutes.
- While the corn mix is baking, cook the ground beef with the onion, garlic, salt & pepper in a skillet until no longer pink and cooked through.
- Add the can of chili beans and the cup of BBQ sauce.
- Cook for about 5-10 minutes to let the flavors blend.
- When the corn is done, it will be barely set and still quite moist.
- Using a fork, pierce the entire surface, it may kind of stick to the fork.
- Evenly spread the beef mixture on top of the corn mixture.
- Sprinkle with the remaining 1½ cups cheese.
- Place back into the oven and bake for 15 more minutes.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/bbq-beef-bean-tamale-bake/
3.2.2925