TAMALES IN A JAR RECIPES

Steps:

• Preheat oven to 350° and grease an 8"-x-8" pan with nonstick cooking spray. In a large bowl, mix together corn muffin mix, egg, sour cream, and melted butter. Spread batter into pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool. In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic then add ground beef and season with cumin, chili powder, salt and pepper. Cook until no longer pink and drain fat. Return skillet to heat and add enchilada sauce. Simmer for 5 minutes then remove from heat. Assemble mason jars: Crumble cornbread into the bottom third of each mason jar. Top with a thick layer of ground beef then sprinkle cheddar, Monterey and green onions on top. Serve warm.

Steps:

• "Brown the meat and drain off the fat. Add the onion, garlic and salt. Mix well and put mixture through a food grinder using the finest blade. To the meat mixture add the 5 tablespoons of chili powder, 1 teaspoon salt, 2 cups of beef bouillon, cayenne pepper and 2 tablespoons flour. Simmer over medium heat about 5 minutes until thick. Then it is ready to be spread on the meal. Mix the last 4 ingredients together until smooth and of a consistency to spread. Cut parchment paper into 6 inch x 3 inch strips. Spread meal mixture about 1/4 inch thick. Allow enough space at each end and down one side of the paper to turn these over. Through the center of the meal dough spread about 2 teaspoons of the prepared meat mixture. Roll up, folding sides and the ends of paper. Into clean pint canning jars pack tamales into jar. To prevent difficulty in packing the last tamale, place it between to knives and slip it into the center of the pack. (I usually get 6 to 7 tamales in a jar.) Add 1 tablespoon of water to each pint before sealing. Put on lids and bands screwing them down firmly tight, Process in pressure canner at 10 pounds of pressure for 60 minutes."