I think I mentioned this, but after a lost power a few weeks ago, Mark cleaned out the fridge in our kitchen. That included both purging items that should go (you know, like condiments that got lost or forgotten about at the back of the fridge that expired…years ago), cleaning the shelves and drawers, and reconfiguring the shelves so that nothing fits in the fridge now.
What I need to do is take everything out and put it back to how it SHOULD be. What I end up doing is cursing every time I go to put something in the fridge. I know, I know.
First things first is eating up some of what’s in the fridge – the amazing balsamic marinated veggies my kids refused to eat last week, the massive amount of leftover tacos from guests last week, and a TON of leftover Chinese food. Because when you have a house-full of guests and you’re craving Chinese food, you quite literally order EVERYTHING on the menu. The restaurant is probably still talking about the massive order we placed. #facepalm
Of course Mark also had the idea to make tikka masala at home during his sister’s visit and my in-laws are leaving a night earlier than I thought…so we’ve got 3-4 pounds of marinating chicken for 4 adults and 2 kids. This meal will also be following our birthday celebration at noon today for Piper. We’ll see how much tikka masala is consumed after birthday cake mid-day.
So yeah, this week is really just paring down the fridge. But no worries, I’ve got lots in queue for the blog. This recipe I’ve been holding onto for a few weeks. It was recommended to me by my best friend and so while it screams cooler weather to me, it graced our table in July. And now that our air-conditioning is getting a rest for the first time in a month, it feels like the right time to share it with you 😉
That said, it’s fair to warn you: you are almost guaranteed to have no leftovers if you serve this to your family or to guests. It’s so, so good! What is it about cornbread? Gets me every time. A kid and family-pleaser alike, there’s nothing not to love about this one! High in protein and fiber, too!
Easy Tamale Pie
A family pleaser! Simple, bold flavors with easy prep.
- 2 tsp olive oil
- 1 lb 93% lean ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp low-sodium taco seasoning
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can no added salt black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (8.5 oz) box corn muffin mix (such as Jiffy)
- 1 egg
- 1/3 cup nonfat milk
- 1 cup shredded cheddar cheese
- Preheat the oven to 350 degrees F. Mist a 2 quart baking dish with nonstick cooking spray and set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Once hot, add the beef and cook until no longer pink, breaking up with a wooden spoon into crumbles. When nearly cooked through, add the onion and garlic; cook for 3-4 minutes or until onion is softened.
- Add the taco seasoning, enchilada sauce, beans, and corn; mix and bring to a simmer. Cook for 3-4 minutes; transfer to the prepared baking dish, spreading into an even layer.
- In a medium bowl, prepare the cornbread mix according to the directions on the box (utilizing the egg and milk). Stir in the cheese and spread cornbread mixture over the top of the beef mixture, smoothing the top to reach the edges of the dish in an even layer.
- Place the prepared tamale pie in the oven to bake for 40-45 minutes until the cornbread is beginning to brown at the edges and the contents are bubbly. Serve with desired toppings.
Serve topped with plain Greek yogurt, green onions, jalapenos, salsa, cilantro, avocado...whatever you wish!
Recipe from Dinner at the Zoo
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 17.7gCholesterol: 95mgSodium: 856mgCarbohydrates: 53.8gFiber: 6.0gSugar: 13.2gProtein: 28.0g
Looking for more kid-friendly, simple dinner ideas? Me, too. Always. Here’s some favorites!
- Instant Pot Mac and Cheese with Ham and Peas
- One Pan Mexican Chicken and Rice
- Mongolian Chicken
- One Pot Kielbasa Pasta
- Sloppy Joes
Weekly Menu: August 30th – September 3rd
- Sunday: Chicken Tikka Masala with naan
- Monday: leftover tacos with corn and avocado
- Tuesday: leftover Chinese food – Kindergarten Orientation @ 6pm!
- Wednesday: Baked Almond-Crusted Cod with asparagus
- Thursday: out to dinner with friends