Kelly's Hot Tamale Casserole

Photo: Kelly L. Gullickson Madison

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

Mix up Spanish Rice Mix in mixing bowl and set aside...

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.

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.

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.

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.

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.

Could be served with a nice chunky fruit salsa and perhaps some sour cream & more cheese. FIESTA!!