Sister Loanne Clements
White Salmon Ecclesia, Washington, USA
This tamale pie is quick, easy, can be made ahead of time, and freezes well. All this and delicious too!
1 lb. lean ground beef
1/2 cup chopped onion
1 (15 1/4 oz.) can whole kernal corn, drained
1 cup chunky salsa
1 (6 oz.) can tomato paste
1 (2 1/4 oz.) can sliced ripe olives, drained
2 teaspoons chili powder
1/2 teaspoon salt
1 (8 oz.) package corn muffin mix (I use small box of "Jiffy" muffin mix)
1/3 cup milk
Cook ground beef and onion until meat is browned; remove from heat and drain well. Combine cooked meat and onion mixture, corn, salsa, tomato paste, olives, chili powder and salt. Spoon into an 8-inch square baking dish.
In a small bowl, combine muffin mix, milk and egg; stir just until moistened. Spread corn muffin batter over meat mixture. Bake uncovered in a 350 degree F. oven for 25-30 minutes, or until top is golden brown.
Makes 6 servings.
The meat mixture of this casserole is easy to make in the morning and store in the refrigerator until time to bake in the evening. Or freeze meat mixture and remove from the freezer the night before and thaw in the refrigerator. Add the corn bread batter before cooking.
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