3 ½ C. Jasmine Rice
4 C. Water
½ Chopped Small Onion
½ Lbs. Ground Turkey
2 15oz Cans Hormel Beef Tamales
1 C. Black Beans
1 C. Mexican Blend Shredded Cheese
1 8.5 oz Jiffy Corn Muffin Mix
¼ Frozen Corn Kernels
2 Tbs. Taco Bell Mild Hot Sauce
1/3 C. Milk
1 Egg
Cook the rice in the 4 C. of water covered, bring to boil, then reduce heat to low and cook for 20 minutes. While the rice is cooking, heat EVOO in a frying pan over medium high and cook the turkey and onion until fully cooked. Open the cans of tamales and drain the liquid into the frying pan, unwrap the tamales and place into the pan. Once all of the tamales are in the frying pan break them up and stir into the meat mixture, cover and simmer while the rice is finishing. Once the rice is done, spray a 14 inch spring form pan with cooking spray and pat the rice into the bottom of the pan and then up the side to make a crust. When the rice crust is ready, spoon in the tamale mixture and spread evenly. Layer on the black beans followed by the cheese, now you’re ready for the top. Put the corn muffin mix into a bowl then add the milk, egg, corn and taco sauce. Mix to combine all of the ingredients, once fully mixed spread over the top of the cheese layer. Bake in a 400 degree oven for about 15-20 minutes, or until golden brown and a tooth pick comes out clean when inserted into the center of the corn bread. Unmold and slice into wedges and serve with fruit or green salad.