Tuesday, February 9, 2016

Sloppy Tamale Pie & Cornbread

This was from our freezer meal exchange.  I don't remember there being zucchini in it the frist time around but hopefully my kids won't notice.  ;-) Thanks, Katie!
1.5 lbs Ground beef
1 carrot, shredded
1 onion chopped
1 bell pepper chopped
2 cups frozen corn
1 can olives (slice)
1 packet taco seasoning
2-15 oz cans tomato sauce
1 zucchini, shredded or finely diced
Brown ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool. Add to a gallon zip lock bag with remaining ingredients. Freeze. 
Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread.
Here's the recipe I've used for cornbread (I never have corn meal so this recipe is PERFECT!!!)

1 (15 oz) can of whole kernel corn
1 1/2 cup flour
1/2 c sugar
1 TBL baking powder
1 tsp salt
1/2 c milk
2 eggs
1/4 c soft margarine
1/4 c honey
Stir dry ingredients in a bowl.  In a different bowl, beat the eggs, milk, honey, margarine, and corn.  Mix the 2 bowls together.  Pour into a greased deep dish pie pan or an 8x8" baking pan.  Bake at 400 degrees for 25 minutes or until top is golden brown.

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