Kelly's Hot Tamale Casserole
By: Kelly L. Gullic...
Published: Friday, March 4, 2011 - 11:55am

Ingredients




1 package Spanish Rice Mix
follow package instructions
1 bag frozen Veggie Mix
1 tablespoon Olive Oil& 1 TBSP Butter
1 tablespoon Minced Garlic
2 pounds Hamburger crumbled& drained (or shredded chicken/pork- YUM!)
1 package Taco Spice Mix
follow package instructions
1 cup shredded Mexican Cheese (or more to your tastes)
1 package Marie Callender's Low Fat Southwestern Corn Bread Mix
follow package instructions

Preparation

1 Mix up Spanish Rice Mix in mixing bowl and set aside... 2 Saute one bag frozen veggies in the olive oil & butter with the minced garlic.  Mix into the Spanish Rice Mix & then layer in the bottom of 9x13 greased baking dish. 3 In same skillet you cooked the veggies, cook the hamburger and drain off the fat once fully cooked.  I did add salt & pepper to the meat mixture while cooking.  Then add the Taco Spice Mix to the meat, following the packgage instructions but I did reduce this down quite a bit so that the meat mixture is thick. 4 On top of the rice/veggies already in the baking dish, sprinkle the cup of cheese and then top with the meat mixture.  Now, I'm not much for cheese so if you like it cheezy - maybe 2 cups would be more your speed. 5 Mix up the Corn Bread batter and pour over the top of the entire casserole and while I didn't add any more cheese, you could certainly add some to the batter -- just be mindful of the baking time so that it doesn't burn. 6 Bake in a 350degree oven for 30-35mins until corn bread is done (used tooth pick to test for doneness) -- let rest for 5mins and then dish. 7 Could be served with a nice chunky fruit salsa and perhaps some sour cream & more cheese.  FIESTA!!