Karen's Tamale Pie

Tamale Pie

One pound ground beef
One packet taco seasoning
Small onion, diced
Bell pepper, diced, any color is fine
2 cans of corn
One can pinto beans
One can kidney beans
One cup salsa, any variety
2 boxes of cornbread mix, like jiffy makes

Directions: brown ground beef and drain off fat. While beef is draining, sauté onions and peppers in the beef pot in some remaining drippings from the meat for about 5 minutes. Add the beef back in the pot, stir in the taco seasonings, and throw in the undrained beans and drained corn. This gives it just enough liquid for the taco seasoning. Stir in the salsa after you take it off the heat. Prepare the cornbread as directed on the box. Heat the oven to 350, and pour the meat mixture into a 9x13 dish. Pour the cornbread over top, making sure it covers all of the meat. Pop it in the oven for about 30 minutes, or when the cornbread looks a deep golden brown. Serve with a dollop of sour cream, or more salsa on the side.

Recipe note: I love this recipe for several different reasons. It's a great way to use some left over taco meat, as I always seem to make way too much when we do tacos. Plus it's a really fast recipe to whip up, leaves very few dishes to do, and is very versatile. You can use whatever kind of beans or salsa you like--it always turns out great! The recipe makes a hefty 9x13, so prepare for leftovers. This has become my new dish to take to people when they're sick or have had a baby. Ryan has asked that I put it in the "line-up" of my regular go-to meals!- Karen Sandstrom (sister)