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MEXICAN CORNBREAD CASSEROLE OR TAMALE PIE (Great for Buffet Suppers - Delicious with Salad) - Contributed by Tania Blanco Meat Filling: 1 cup yellow cornmeal 1 can creamed corn (17 oz.) 1/2 tsp. baking soda 2 cups shredded cheddar cheese 1 cup milk 2 beaten eggs 1 can green chili peppers (4 oz.), rinsed 1 small chopped onion seeded and chopped (skip this ingredient for milder casserole) In a bowl, mix together cornmeal, baking soda, and salt. Stir in milk, eggs and corn. Add cheese, chili peppers and onion. Mix till well blended. 1 chopped onion 1 tbsp. ground cumin 1 lb. lean ground beef (or turkey) 2 cloves garlic 1 can red kidney beans, drained (16 oz.) 1 tbsp. Worcester sauce 1/2 cup tomato sauce 1 tbsp. tabasco 2 tsp. chili powder 1/2 tsp. ground allspice 2 tsps. unsweetened cocoa powder (this sounds weird, but it's good) Brown onion and meat, adding spices and seasonings. Add kidney beans and tomato sauce and simmer for 15-20 minutes. To Prepare Casserole: Grease 12X7X2 inch baking pan dish and sprinkle with thin layer of cornmeal. Turn half of cornmeal batter into baking dish, cover with meat-bean mixture and top with remaining cornmeal batter. Bake at 350 for 45 minutes. cooky’s comer
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