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Roast beef cut into roughly 1 inch cubes (leftovers) Roasted
veggies (leftovers)
1 can brown gravy 1 box jiffy brand cornbread mix
1 small can corn, or MEXICORN
1 teaspoon or more chili powder
1 egg
1/4 cup milk
1 can chopped green chilies (optional)
shredded cheese (optional)
Heat Oven to 375 In a big mixing bowl, mix the leftover beef
and veggies, can of corn, can of gravy and chili powder (and green chilies).
Place into a big, deep casserole, or baking dish. Stick it in the oven.
Check it after a half hour, it should be getting hot, remove from oven and
stir.
Make the cornbread mix according to package directions. Put the cornbread
mix on top of the hot beef mixture. Spread it around a little, but don't really
mash it down. Put it back in the oven. Turn the heat up to 400. In 15 minutes
check your Tamale Pie, and if you'd like, add the cheese on top of the cornbread
stuff.
It's done cooking when the cornbread is done-- you can check it with a toothpick,
or it's done if it's getting "too dark". Let cool for 5 or 10 minutes
before serving, that stuff is HOT! Serve with sour cream and a little side
salad or fruit if you'd like.