So-called "Tamale Beef Squares"
I didn't use beef, and the recipe involves no steaming of anything, whether wrapped in corn husks or otherwise. But I did cut it into squares, so there's that, I guess! I can't say where this recipe originated, but it's time for another episode of Jacob tries to make something edible while substituting a bunch of ingredients! I think I need a catchier title than that, though. Anyway, on to last evening's cooking experiment!
Tamale Beef Squares
Ingredients
- 1 large onion (diced)
- 1 tablespoon margarine
- 1/4 cup water
- 1 lb. ground beef
- 1 tablespoon chili powder
- 1/4 cup drained diced mild green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (optional)
- 1 14-ounce can diced tomatoes (drained)
- 2/3 cup frozen corn kernels
- 1 8-ounce package cornbread or corn muffin mix
- 1/3 cup milk
- 1 cup grated cheddar cheese
Directions
Preheat oven to 400°F
In skillet, combine diced onion, margarine, and water. Cook until onions are clear. Add ground beef, chili powder, and salt. Once the meat is browned, stir in tomatoes and corn and then remove from heat.
Combine cornbread mix, milk, and egg. Spread cornbread mix in a lightly-greased 9x13 pan. Add meat mixture over cornbread layer. Sprinkle cheese on top.
Bake for 30-35 minutes.
My changes
I needed to make a few changes to this recipe, of course. As I have noted before, I need to avoid beef and dairy.
First, I used Earth Balance spread instead of margarine. Believe it or not, margarine is not always dairy-free. Besides, Earth Balance is actually a good butter substitute, while margarine is nasty.
I used ground turkey instead of beef, and I liberally seasoned the turkey with garlic salt while browning it instead of adding the garlic and salt separately or in the quantities given. And I bought hot chilies, not mild. Life's too short for mild chilies!
I substituted almond milk in the cornbread mix.
I sprinkled the top with an 8-ounce package of Follow Your Heart Vegan Gourmet Shreds Mozzarella Cheese Alternative.
Obligatory photos of the process:
The corn muffin mix does not spread into a very thick layer. Practice your spatula skills!
Here's the pan after adding the skillet mixture and the cheese.
And the results after baking!
All told, I'm satisfied with the result. It holds together better than the Shepherd's Pie. My only real complaint is that I couldn't find a good substitute for cheddar cheese, and mozzarella is just the wrong flavor in this recipe. Local stores only seem to carry that one variety, even though the company makes more.
And before anyone suggests it, no, Daiya is not a good substitute for cheese. Daiya is to cheese as Asylum films are to blockbuster movies. And that might be giving it too much credit!
I love your Daiya cheese-substitute comparison! It is so accurate!
this food is going to be delicious.... i can say that......i m gonna try this out by my self with a little bit of help from my mom.....next day would be the right time to do this ....... by the way thank you dear friend 2jacobtothe for sharing this amazing recipe......all the love and good wishes for you....take care
It looks so simple and delicious..just a cool DIY. thanks @jacobtothe
I, too, have used this recipe, and it's not quite a simple as it appears. And it pretty well trashes the entire kitchen.