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Tamale Beef Squares




Source of Recipe


Internet


List of Ingredients




1 large onion
1 tablespoon margarine
1/4 cup water
1 pound ground round
1 tablespoon chili powder
1/4 cup drained diced mild green chilies (from 1 4-ounce
can)
1/2 teaspoon garlic powder
1/2 teaspoon salt (optional)
14 1/2-ounce can diced tomatoes in juice, drained
2/3 cup frozen corn kernels
8-ounce package cornbread mix (select a mix that does not have lard on the ingredients list)
1/3 cup skim milk
1 egg
1 tablespoon corn oil
Vegetable oil spray
4 ounces sharp, low-fat Cheddar cheese (1 cup grated)


Recipe



Peel and chop onion. Place medium nonstick skillet on burner. Turn heat to medium. Add onion, margarine, and water to skillet. Cook, stirring occasionally with wooden spoon, for 5 to 7 minutes, or until onion turns almost clear.

With clean hands, crumble ground round into skillet. Add chili powder, drained chilies, garlic powder and salt, if desired. Cook, uncovered, 8 to 10 minutes over medium heat, stirring often, until meat is browned. As the meat cooks, stir with the wooden spoon to break it up into small pieces. Stir tomatoes and corn into skillet, remove from heat.

In medium bowl, combine cornbread mix, milk, egg and corn oil. Stir with a clean wooden spoon just until ingredients are evenly blended. Preheat oven to 400 degrees. Coat baking pan with vegetable oil spray. With rubber spatula, evenly spread cornbread mixture over bottom of pan. With wooden spoon evenly distribute meat mixture over cornbread layer.

Grate cheese if it is not pre-shredded. Sprinkle Cheddar cheese evenly over meat layer. Place baking pan in hot oven. Bake for 30 to 35 minutes or until cheese is melted and slightly bubbly. Using oven mitts, remove pan from oven. Place on wire cooling rack or heatproof surface. Let cool a few minutes. With a chef's knife, cut into 12 squares. To serve, remove squares from pan with pancake turner. Place two squares on each plate. Serves 6.