From the kitchen of Marianna vE
This tamale pie has a cornbread topping. For those of us who don’t know much about chiles, I recommend the nuanced flavor of Grandma’s ZESTY Chili Powder which has added spices and garlic but no salt.
I don’t remember where I got this recipe but it was long ago and certainly has been altered over the years. A quick and filling emergency dish.
1 large onion, chopped
A little oil or margarine
1 (8 ounce) can tomato sauce
1/2 to 1 can (about 8 ounces drained weight) pitted black
1 (12 ounce) can vacuum-packed corn, drained
1 tablespoon chili powder (more or less, depends on hotness of chili)
1 (16 ounce) can kidney beans, mostly drained
Leftover cooked turkey, diced or shredded
Salt and pepper
1 (8 1/2 ounce) package cornbread mix (Jiffy brand), mixed to
directions with milk and egg but not baked, or
1/2 recipe made-from-scratch cornbread batter