assignmentPREPARATION
Simmer 1½ hours. Add 1-2 cans tamales, cut into bite size and cook for last 30 minutes.
In a medium skillet, cook beef and onions until beef is brown and cooked through. Drain. Add salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes or until crust is golden brown. Let cool for 5 minutes. Spread cream cheese over top if desired. Top with lettuce, tomato, then grated cheese.
In a large skillet, cook the ground beef and chopped onions together until beef is brown and onions are soft.
Stir in the taco seasoning.
Add corn, tomatoes and beans.
Spray a 9X13" pan with non-stick spray.
Spoon the cooked rice into the bottom of the pan, spreading it out evenly.
Spoon the meat mixture over the rice.
Top with the shredded cheese.
Bake covered at 350° for about 25 minutes until cooked through.
To freeze it, cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350° for 45 minutes covered with foil, then remove the foil and cook until the top is brown.
Ok to double this recipe and bake in 2 pans.