Taco Thursday

IT'S 

SO LET'S MIX IT UP WITH

BEEF TAMALE PIE

Cook's Notes: It's a one dish dinner made with moist cornbread, gooey cheese and taco-y goodness. Beef, corn, black beans mixed with enchilada sauce make for a hearty filling. 
Advance prep makes the assembly of this dish easy as well as using a boxed cornbread. 
Taste test before increasing spice amounts.  A delicious weekday meal!
Cornbread Ingredients:

• 1 box (15 oz.)  Honey Cornbread Mix (I used Krusteaz Honey Cornbread)
• 1  small can diced green chiles, drained on a paper towel
• 1 cup frozen corn

Filling Ingredients: 

• 1 TB. olive oil 
• 1 lb. ground beef
• 1 cup onions, diced
• 3/4 cup sweet mini red and yellow peppers 
• 2-1/2 cups red enchilada sauce, divided
• 1/2 tsp. each chili powder and cumin
• Salt and pepper to taste
• 1 cup black beans, rinsed and drained
• 1-3/4 cups shredded Mexican 4 Cheeses, divided

Optional Toppings:

• Salsa
• Guacamole
• Sour Cream or yogurt
• Cilantro
• Lime wedges

Directions:

• Preheat oven to 400 degrees. and grease a 9 x 9  pan.
• Follow directions on the box of cornbread mix but substitute buttermilk for milk. Add in chiles and corn, bake 20 minutes. When done poke holes immediately in cornbread using handle of a wooden spoon. Pour 1/2 cup enchilada sauce over cornbread to soak into holes. 
• Ina large fry pan heat oil and cook ground beef, onions and peppers. Crumble beef, Drain and pat dry with a paper towel. Return to pan and add 2 cups enchilada sauce, spices and black beans.  
• Cook on low uncovered 10 minutes. Add in 1-1/2 cups cheese. Stir to melt. Pour meat mixture over top of cornbread. Cover with foil and bake 20 minutes. Uncover and spread tamale pie with remaining 1/4 cup cheese. Bake 5 minutes longer. 

Today was the most unusual weather day. I saw RAIN. In fact in all the times I have visited Arizona I have never seen an all day rain and it was the most rain in a day since August.

The state has been in a drought and rain will certainly benefit desert  cactus blooms.