Tex Mex Beef Bean Tamales Rsc

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Ready, set, cook! Reynolds wrap contest entry. these cheesy tamales are filled with seasoned beef and beans, ranch cream cheese, and salsa. The masa (cornmeal dough) is made with fresh sweet corn and monterrey jack cheese. wrapped in foil and steamed, these tamales are a complete portable meal unto themselves, though i like to serve them with extra ranch crema on the side. tamales are fun to assemble and much easier to make than you might think.

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Steps

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Make the masa dough for the tamales: beat one stick of butter with 2 tablespoons sugar until fluffy.

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Add the egg and beat until mixture is smooth.

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Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth.

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Add corn to the butter / egg mixture and beat until well blended.

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Stir the baking powder into the masa.

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Add dry ingredients to the corn / butter mixture , mixing until well blended.

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Stir in 3 / 4 cups grated monterrey jack cheese.

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Set aside.

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Place the bacon in a heavy skillet and cook over medium heat until crispy.

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Remove from heat and set aside for another use , leaving rendered fat in the skillet.

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Cook the chopped scallions and tomatoes in the bacon fat until soft and fragrant.

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Add the ground beef and cook over medium heat , stirring , until browned.

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Add the can of black beans and cook , stirring , until liquid is evaporated.

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Remove from heat and set aside.

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Taste for seasoning and add more garlic salt if desired'.

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Ingredients

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fresh corn kernels, buttermilk, salt, butter, sugar, egg, masa corn flour, baking powder, monterey jack cheese, bacon, scallions, tomatoes, cumin, garlic salt, ground beef, black beans, cream cheese, ranch dressing, salsa, reynolds wrap foil