BBQ Beef and Bean Tamale Bake
 
 
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Ingredients
  • 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)
Instructions
  1. Preheat oven to 400 degrees and grease a 9 x 13” dish.
  2. In a medium bowl, combine milk, egg, cream corn, chopped green chilies and 1 ½ teaspoons taco seasoning and ½ cup of the cheese.
  3. Add the corn muffin mix and stir until just combined.
  4. Pour into greased 9 x 13” dish, spread to evenly coat the bottom.
  5. Bake in the oven for 20 minutes.
  6. 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.
  7. Add the can of chili beans and the cup of BBQ sauce.
  8. Cook for about 5-10 minutes to let the flavors blend.
  9. When the corn is done, it will be barely set and still quite moist.
  10. Using a fork, pierce the entire surface, it may kind of stick to the fork.
  11. Evenly spread the beef mixture on top of the corn mixture.
  12. Sprinkle with the remaining 1½ cups cheese.
  13. 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/