Tamale Enchilada Corn Bread Casserole

Alright, so this dish has had many names, and I still haven't decided the most fitting name for it. You can call it what ever you want, I call it Yummy! One of my old co-workers gave me the idea, and I turned it into my own. It feeds about 8 people, so it's great on a get together night.

Enchilada Corn Bread Casserole
*pre heat oven to 350*
About 1 lb. ground turkey or low-fat ground beef
1 green pepper (diced)
1 yellow onion (diced)
1 14 oz. canned corn (no salt added) drained and rinsed
1 14oz. can of black beans drained and rinsed
1 can (10-12 oz) of red enchilada sauce
1 14 oz. can of diced stewed tomatoes (any kind. I like the one with jalapenos)
6 oz. of chopped olives (green, black or combo chopped or sliced)

Topper: One box of Jiffy Corn Bread mix. Use directions on the back, just like you were making muffins. You can make my jalapeno corn bread mix for this too (see earlier post.)

• In a pan, saute pepper and onion
• Add the ground meat and brown
• Once the meat is cooked add the rest of the ingredients bring to a boil then simmer for 10 minutes
• Pour mixture into a casserole dish coated with cooking spray
• Evenly pour the corn bread mix over the top
• Cook for 30-40 minutes (depending on your oven)
• At the end of baking sprinkle the dish with shredded cheese (I like a Mexican Mix) Place back in the oven to melt the cheese.

Serve with sour cream and salsa!
This dish is great left over.