Tamale Pie

Back in the day, I used to post a recipe every week that I had tried and thought was good.  That was when I was trying new dishes every week.  Well, one of the things I want to be better about in 2008 is eating healthier and cooking more, so I tried this recipe from Real Simple earlier in the week. 

I've made something similar to this before, but the addition of cocoa, jalapenos, and using meatloaf mix instead of just ground beef makes this version taste better.  It's a very easy recipe and the leftovers keep well.

Tamale Pie

1

tablespoon olive oil

    
               

1

onion, chopped

    
               

1

large celery stalk, chopped

    
               

2

garlic cloves, minced

    
               

1

jalapeño pepper, chopped with seeds

    
               

2

teaspoons kosher salt

    
               

1/2

teaspoon ground cumin

    
               

2

tablespoons chili powder

    
               

2

tablespoons unsweetened cocoa

    
               

1/2

teaspoon ground cinnamon

    
               

2

pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)

    
               

2

15-ounce cans kidney beans, drained

    
               

2

14 1/2-ounce cans diced tomatoes, drained

    
               

2

cups shredded Cheddar

    
               

2

8 1/2-ounce corn-bread mixes (may require 1 egg and 1 1/3 cup milk per package)

    

Heat oven to 350º F. In a medium skillet, over
medium heat, heat the oil with the onion, celery, garlic, and jalapeño
and cook until the vegetables are tender but not browned, about 10
minutes. Add the salt, cumin, chili powder, cocoa, and cinnamon. Add
the meat and cook until well browned. Stir in kidney beans and diced
tomatoes. Lightly coat a 13-by-9-inch casserole or baking dish with
vegetable cooking spray. Spoon the beef and beans into the casserole.
Top with 2 cups shredded Cheddar. Heat oven to 375º F. Prepare
corn-bread mixes according to the label directions; pour the batter
over the cheese. Bake for 40 minutes or until the top is golden brown.