Tamale Bake

Ingredients

• 1- 1 1/2lb ground meat
• 1 can diced green chilies, not drained
• 1 can corn, drained
• 1 can pinto beans, rinsed & drained
• 1/2 - 2/3 C beef broth w/about a tablespoon of cornstarch
• grated cheese
• onion powder
• garlic salt
• S&P
• your favorite cornbread recipe (I use the BreadBecker's cornbread recipe)
• butter

Directions

Cook & drain your meat, making sure it's a fine texture. Season w/onion powder & garlic salt, salt & pepper to your taste. Mix in the can of green chilies. Spoon into your baking dish or keep it in your skillet (if it's ovenproof). Layer the pinto beans & then the grated cheese. Make your cornbread mix & stir in about 1/2 of the corn*. Pour your beef broth & cornstarch over the layers and top off w/the cornbread mixture. I suggest leaving a hole in the center since this is the last part to cook and can sometimes be gooey. Cook until bubbly & the cornbread is lightly browned). Set the time & temp according to the cornbread directions. Butter the top & let sit about 5 minutes before spooning onto your dinner plates.
*you can add the other half of the corn to the meat mixture, but I didn't think about adding corn until the last minute.