Rustic Tamale Casserole

Preheat oven to 400 degrees. In a large pan with sides add 1 tablespoon of vegetable oil. Next add in diced white onions.

Next add in 2 diced jalapenos and meat to the onions. Reserve the other 2 diced jalapenos for the cornbread topping. Cook mixture until meat is no longer pink. Drain off any excess fat.

Add in the spices to the meat mixture and 1/2 cup of water, cooking until water is absorbed and everything is thoroughly combined.

While meat cooks make the corn bread. In a large mixing bowl combine 1 cup of yellow corn meal, 1 cup of flour, 1/4 cup of sugar, 1 teaspoon of baking powder and 1 teaspoon of salt. In a small bowl combine 1 cup of milk, 1/3 cup of vegetable oil and 1 egg, stirring until combined. Mix the dry ingredients with the wet.

Once the cornbread ingredients are combined add in 2 diced jalapenos. The red in the photo are also jalapenos. The jalapenos are from my garden, if you leave them on the plant, they turn red and become softer and sweeter. The combination of red and green makes a unique delicious flavor. Mix until combined.

Next add in 1 1/2 cups of shredded sharp cheddar cheese. Stir until just combined.

Once meat is done add in 1 drained can of Mexican corn and gently stir. Remove from heat. At this point you can pour your meat mixture into a 9X13 inch casserole baking dish or a cast-iron skillet like I have pictured.

Pour the cornbread mixture on top of the meat, smooth it all over covering the meat filling. I find using the back of a tablespoon works best for this.

Bake for 30-40 minutes rotating your skillet during the baking process so that everything cooks evenly. Bake until golden brown. Allow to cool for 15 minutes.

Serve and enjoy!

Don't miss my new recipes on: Spaghetti & Meatballs