Tamale Bake

1- 1 1/2lb ground meat
1 can diced green chilies, not drained
1 can corn, drained
1 can pinto beans, rinsed & drained
1/2 – 2/3 C beef broth w/about a tablespoon of cornstarch
1 C grated cheese
onion powder, garlic salt, salt, & pepper to taste
your favorite cornbread recipe (I use the BreadBecker’s cornbread recipe)

Cook & drain your meat, making sure it’s a fine texture. Season w/onion powder & garlic salt, salt & pepper to your taste. Mix in the can of green chilies. Spoon into your baking dish or keep it in your skillet (if it’s ovenproof). Mix 1/2 the can of corn w/the pinto beans & layer this over the meat. Cover w/grated cheese. Pour beef broth w/corn starch over all. Make your cornbread mix, stir in remaining corn and pour batter over the cheese layer. I suggest leaving a hole in the center since this is the last part to cook and can sometimes be gooey. Cook until bubbly & the cornbread is lightly browned. Set the time & temp according to the cornbread directions. Butter the top & let sit about 5 minutes before spooning onto your dinner plates.

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