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Meats & Seafood - Tamale Bake

  • 1 pound lean ground beef or ground round
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 (15-ounce) can whole-kernel corn, drained (or similar amount of frozen corn)
  • 1 pound can diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Topping:
  • 3/4 cup self-rising meal
  • 1/4 cup self-rising flour
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons oil

Heat oven to 425º. Heat a 12-inch cast iron skillet on the stovetop, adding enough oil to coat the inside. Add ground beef and cook until done; drain if necessary. Add onion and celery and sauté until vegetables are tender. Add corn, tomatoes, tomato sauce, and seasonings. Simmer about 5 minutes; remove skillet from heat.
Mix topping ingredients and pour over meat mixture. Bake until cornbread is brown, 15 to 20 minutes. Serve from skillet.
Submitted By: Irene Greer
Fentress Farmers Co-op
Number of Servings: 0
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