Tamale Pie Recipe:
Ingredients:
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 package (8.5 oz) corn muffin mix
1 egg
1/3 cup milk
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese
Instructions:
Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess grease.
Add the chopped onion and green bell pepper to the skillet and cook until softened.
Add the diced tomatoes, tomato sauce, corn, black beans, chili powder, cumin, garlic powder, salt, and black pepper to the skillet. Stir to combine.
Transfer the mixture to a 9x13-inch baking dish.
In a separate bowl, mix together the corn muffin mix, egg, and milk until well combined.
Pour the corn muffin mixture over the beef and vegetable mixture in the baking dish.
Sprinkle the shredded cheddar cheese on top of the corn muffin mixture.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the corn muffin topping is golden brown.
Let the tamale pie cool for a few minutes before serving.
Nutritional Information:
Serving Size: 1/8 of the recipe
Calories: 377
Total Fat: 16g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 999mg
Total Carbohydrates: 38g
Dietary Fiber: 6g
Sugar: 9g
Protein: 22g
Tips:
You can use ground turkey or chicken instead of beef if you prefer.
If you don't have corn muffin mix, you can make your own by mixing together 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
Feel free to add other vegetables to the mixture, such as zucchini, carrots, or mushrooms.
If you want a spicier tamale pie, you can add a diced jalapeno pepper or some hot sauce to the beef and vegetable mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Enjoy!