Tamale Pie II

beans topped with corn and onionsMy husband and little boy love this recipe! It’s very easy to make, and a great meal on a cold day.

1 tablespoon oil

1 pound lean ground beef or 1 14-ounce block of firm tofu, crumbled

1 yellow or white onion, chopped

1 green or red bell pepper, chopped

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon paprika

2 teaspoons cumin

1 14-ounce can fire-roasted tomatoes

1 4-ounce can green chilies

1 15-ounce can corn, drained

1 4-ounce can sliced black olives

1 14-ounce can kidney beans

1 cup grated cheddar or jack cheese

1/4 cup water (delete if using tofu)

1 pound package cornbread mix and ingredients to make the cornbread (eggs, milk, etc.)

Preheat oven to 375 degrees.

Heat oil in large skillet on medium high heat, add the beef/tofu and onion, pepper. Add salt, chili powder, paprika and cumin. Cook, stirring frequently, until beef has browned. Remove from heat and drain excess fat/liquid.

Mix in tomatoes, chiles, corn, olives, beans, cheese and water (if using). Add more chili powder and cumin if desired. Rub a little oil in a 9×13 baking dish. Spoon into the dish.

In a large bowl prepare the cornbread batter. Pour the batter over the meat/bean mixture.

Bake for 35-40 minutes, or until the top is browned.

Serve with guacamole, sour cream, and/ or salsa.

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