Beef Tamale Pie

From: Christina Blessinger

(original recipe by Emilie Ahern)

1 lb. ground beef

1/2 c. minced onion

1 Tbsp. minced garlic (3 cloves)

1 small can tomato paste

1 pkg. taco seasoning

1 (28 oz.) can diced tomatoes

1 can black beans (rinsed)

1 small can green chilis

1 c. frozen corn

juice from 1 lime

fresh cilantro

8 oz. shredded cheese

1 box jiffy corn bread mix

- In large pot, brown beef with chopped onions. Add garlic and cook for 2 minutes. - Add all other ingredients through cilantro. Mix well. - Pour into 9x13 pan. Top with shredded cheese. - Make cornbread according to package directions. Spread onto top of casserole.

- Bake at 375 uncovered for 35-45 minutes or until cornbread is browned and filling is bubbly.

OR cover tightly with foil, and freeze.

- To cook from frozen uncover and let sit at room temp for 30 minutes. Then cover with foil and bake at 375 for 30 minutes. Then uncover and bake for an additional 45 minutes or until cornbread is browned and filling is bubbly.