Yummy Hot Tamale Casserole

We had this for lunch today and it was quite yummy.


Hot Tamale Casserole
Jiffy corn muffin mix (prepare using directions on the box, you will need milk and an egg) and then put it in a greased 8X8 square pan.
Preheat oven 400 degrees

1.5 lbs ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16oz) kidney beans, rinsed and drained
1 can (10oz) enchilada sauce
1 can (4 ounces) chopped green chilies (I am a wimp so I only used half the can—personal preference)
1 can (2 ¼ oz) sliced ripe olives, drained
2 tsp chili powder
2 tsp minced fresh cilantro
¾ cup shredded cheddar cheese

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro, heat through.
Put the cornbread mix in the pan, top with meat mixture. Cover and bake at 400 for 25 minutes. Sprinkle with cheese. Then add cheese for the last 5 minutes until it’s bubbly and cheese is melted.

I put a blop of sour cream on each serving. It was quite yummy.