tamale pie

Warning: this dish is only as good as your cornbread. So choose your recipe carefully...
I vary this recipe by switching out the meat or changing up the veggies I include. It's a perfect, hearty addition to a potluck and makes great leftovers. I wish I could get it to freeze well, but alas, the cornbread+juicy meat just doesn't do well all wrapped up for a few weeks. Oh well. More to enjoy this week!



1 pound ground beef (can substitute ground turkey or cooked cubed chicken)
4-5 cloves garlic, chopped
1/2 medium onion, chopped
1 large can (16 oz) diced tomatoes (non flavored)
1 can tomato paste plus enough water to fill the can
1T chili powder (or less if kids are picky with spices)
1t oregano
1t salt
1t pepper
1c frozen corn or other frozen veggie
enough cornbread batter to make an 8x8 pan

1. Preheat oven to 350.
2. Heat a bit of oil in large skillet & brown garlic and onion; add beef and brown.
3. Add tomatoes with their juice, paste, water, spices, and veggies. Simmer while making cornbread batter.
4. Prepare cornbread batter.
5. Pour meat & veggie mixture into greased 13x9; top with cornbread batter.
6. Bake 30-40 minutes or until cornbread is completely cooked & barely brown.