INDIVIDUAL TAMALE CASSEROLES

1 pound lean ground beef
1 small onion, chopped
1/2 green bell pepper, chopped
1 (1 1/4 oz.) package taco seasoning mix
1 (15 1/2 oz.) can black beans, drained
1 (10 oz.) package frozen whole kernel corn
1 (2 1/4 oz.) can sliced black olives, drained
1 cup thick and chunky salsa
1 cup shredded Cheddar cheese
1 can (11 1/2 oz.) refrigerated cornbread twists

Line four small bowls with Reynolds Wrap Everyday Heavy Duty Aluminum Foil; set aside.

Brown ground beef, onion and green pepper in large skillet; drain.

Add taco seasoning mix and follow package directions for cooking. Stir in black beans, corn, olives and salsa; spoon into foil-lined bowls. Sprinkle with cheese.

Cover each casserole with foil. Fold edges of bottom and top foil sheets together to make four packets. Remove packets from bowls and freeze.

TO BAKE:
Preheat oven to 400 degrees F.

To bake, remove top foil sheets. Place casseroles on cookie sheet.

Bake 20 minutes. Top casseroles with cornbread dough. Continue baking 10 to 15 minutes longer or until cornbread is brown and casseroles are bubbly.

Servings: 4
Source: Reynolds Kitchen