We have been treated to some amazing meals while I’ve been on the road to recovery. Every single bite of every single meal has been savored and appreciated! It’s been such a treat being able to taste the standard “go to” meals from other families and today’s recipe is one of those.
I met Debbie Tidwell during the aftermath of the April 2011 tornadoes. I’d heard people were setting up to serve food at a nearby community center so I cooked up some things and went over to help. As I walked in, right there in the middle of the kitchen leading the charge, was a determined kindhearted blonde woman with endless energy who, as I came to learn, was no stranger to doing everything in her power to help others.
Shortly after I posted about my accident, I received an email from Debbie telling me she was about to arrange meals to be brought to me while I recovered and just had a few questions for me.
What would we do without women like that in the world?
Y’all, she’s stinking awesome!
This Tamale Pie is one of her go to recipes. As soon as I took the lid off and got a whiff of the cheese, spicy beef, and those french fried onions (I just love those) I had to ask for the recipe. She was gracious enough to share it and I’m tickled to death to share it with you.
Oh mercy, is this ever good!
I feel a cooking session coming on…
You’ll need: Ground beef*, Rotel, Taco Seasoning, Corn, Cheddar, French Fried onions, TWO boxes of corn muffin mix, and the fixings for the corn muffin mix (that is the eggs and milk pictured).
*See the recipe at the bottom for a money saving substitution for some of the beef in this.
I know one box of corn muffin mix is pictured but go with two However, if you want to make this in a slightly smaller pan you can go with one and just have a deeper casserole. Don’t worry, you can’t mess this up!
Brown your beef and drain it.
Add in taco seasoning, corn, rotel, and 1/2 of french fried onions.
Stir it up.
Spread this into the bottom of a 9×13 baking dish.
Don’t eat it yet, it’s about to get even better.
Mix your corn muffin mix up according to package directions and spread over the top.
Bake that at 400 for about 20 minutes, or until the cornbread is lightly golden.
Top with cheese and remaining french fried onions and return to oven until cheese is melted.
Serve with sour cream if you like and ENJOY!
If you’d like to read the latest update in my journal and see the BIG news in my recovery, please click here.
“Be kind whenever possible. It is always possible.”
~Submitted by Jenny. Submit yours by clicking here.