Beef Tamale Pie
Yield
2 servingsPrep
15 minCook
25 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 8.5 | ounce box |
corn muffin mix
|
* |
| 2 | large |
eggs
|
|
| 12 | ounce jar |
salsa
chunky |
|
| 1 | tablespoon |
chili powder
|
|
| 7 | ounce can |
corn kernels, canned
whole, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 8.5 | ounce box |
corn muffin mix
|
* |
| 2 | large |
eggs
|
|
| 12 | ounce jar |
salsa
chunky |
|
| 15 | ml |
chili powder
|
|
| 7 | ounce can |
corn kernels, canned
whole, drained |
|
Directions
Heat oven to 450℉ (230℃).
Coat 12 x 8 x 2-inch baking dish with nonstick cooking spray.
Sauté beef in skillet over medium heat, breaking up clumps with wooden spoon, 3 to 4 minutes or until no pink remains.
Reserve 1 cup cheese for topping.
Mix together remaining cheese, corn muffin mix, eggs, salsa, chili powder, corn, beef and 2 cups water until smooth.
Scrape into prepared dish.
Bake in 450 degree F oven for 20 minutes.
Sprinkle on cheese.
Bake 5 minutes, until knife inserted in center test clean.
Let stand 10 minutes.
