Tamale Pie Ii
Enjoy a homemade tamale taste with this scrumptious pie that makes a hearty dinner everyone will love!
Yield
12 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
lean |
|
| 2 | medium |
sweet bell peppers
green and/or red sweet, seeded and chopped |
*
|
| 11 | ounces |
cream of mushroom soup
one can |
|
| 4 ½ | ounces |
olives
ripe pitted and sliced |
|
| 8 | ounces |
salsa
chunky mild or 3/4 cup |
|
| ¼ | cup |
water
|
|
| 2 | each |
corn muffin mix
8 ounce packages |
* |
| ¾ | cup |
cheddar cheese
colby, or other mild cheese |
*
|
| 1 | x |
tomatoes
cherry or grape |
*
|
| 1 | x |
olives
pitted, whole, optional, to taste |
*
|
| 1 | each |
onions
medium chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
lean |
|
| 2 | medium |
sweet bell peppers
green and/or red sweet, seeded and chopped |
*
|
| 317.9 | ml/g |
cream of mushroom soup
one can |
|
| 130.1 | ml/g |
olives
ripe pitted and sliced |
|
| 231.2 | ml/g |
salsa
chunky mild or 3/4 cup |
|
| 59 | ml |
water
|
|
| 2 | each |
corn muffin mix
8 ounce packages |
* |
| 177 | ml |
cheddar cheese
colby, or other mild cheese |
*
|
| 1 | x |
tomatoes
cherry or grape |
*
|
| 1 | x |
olives
pitted, whole, optional, to taste |
*
|
| 1 | each |
onions
medium chopped |
|
Directions
In a 12-inch skillet cook ground beef, peppers, and onion until meat is brown. Drain off fat.
Stir in soup, sliced olives, salsa, and water. Bring to a boil and reduce heat.
Simmer, uncovered, for 5 min. Remove from heat.
Meanwhile, prepare corn muffin mix according to package directions.
Spread half of the muffin batter into a greased 13x9x2-inch baking dish . Spoon the hot meat mixture over the muffin layer.
Carefully spread the remaining corn muffin batter over the meat mixture.
Bake in a 350℉ (180℃) oven for 30 to 35 min. or until muffin layer is golden.
Top with cheese. If desired, garnish with tomatoes and whole olives.
Cut into squares and serve.
