Corn Bread Tamale Bake
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds lean ground beef | |
| 1 diced onion | Washed, peeled and diced |
| 2 cup of low sodium tomato sauce | |
| 2 tablespoons sugar | |
| 1 teaspoon oregano | |
| 1 cup of water | |
| 1/4 teaspoon pepper | |
| 1 teaspoon salt | |
| 1 tablespoon chili powder | |
| 1 cup drained low sodium whole kernel corn | |
| 1 1/2 cup cornmeal | |
| 2 tablespoon flour | |
| 2 tablespoon sugar | |
| 1 teaspoon salt | |
| 3 teaspoons double acting baking powder | |
| 2 eggs, beaten | |
| 2/3 cup nonfat milk | |
| 2 tablespoon vegetable oil |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Sauté the ground beef and onion in a skillet. | |
| 2 | When the meat is highly browned and the onion is translucent, drain. | |
| 3 | Add tomato sauce, water, pepper, salt, chili powder, oregano, 2 tablespoons sugar, corn, and pepper. | |
| 4 | Simmer for 15 minutes. | |
| 5 | Preheat oven to 425 degrees. | |
| 6 | Meanwhile, sift and mix together cornmeal, flour, 2 tablespoons sugar, salt, and baking powder. | |
| 7 | Moisten with egg, milk, and oil. | |
| 8 | Place meat mixture in a non stick vegetable sprayed baking dish and cover with the corn bread topping. | |
| 9 | The topping will disappear into the meat mixture, but will rise during baking and to form a layer of corn bread. | |
| 10 | Bake about 20 to 25 minutes or until cornbread is brown. | Cook until internal temperature reaches 165 F degrees for 15 seconds. |
Posted in Beef Dinner Recipes
