©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Tamale Pot Pie

Another great recipe from the Betty Crocker Website.

1 lb lean (at least 80%) ground beef
1 box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained (I omitted these)
2 tablespoons Original Bisquick® mix
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup Original Bisquick® mix
1/2 cup cornmeal
1/2 cup milk
1 egg

Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.

In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.

Bake uncovered about 25 minutes or until crust is light brown.

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