Skillet Tamale Pie Recipe

From Woman's Day | March 12, 1996

  • Nutrition Facts
  • Yield 1 pie
  • Amount Per Serving
  • Calories 742
  • Total Fat 32g
  • Saturated Fat NA
  • Cholesterol 119mg
  • Sodium 1582mg
  • Total Carbohydrates 87g
  • Dietary Fiber NA
  • Protein 29g

INGREDIENTS

    • 12 ounces lean ground beef
    • 1 cup chopped scallions
    • 1 jar (14 ounces) spaghetti sauce (about 1 3⁄4 cups)
    • 1 can (15 ounces) black beans, rinsed
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 3⁄4 cup water
    • 1 box (8 1⁄2 ounces) corn-muffin mix
    • 1 can (8 1⁄2 ounces) cream-style corn
    • 1 can (4 1⁄2 ounces) chopped green chiles
    • 1⁄4 cup milk
    • 1 large egg

PREPARATION

    1. Cook beef and 3⁄4 cup of the scallions in a large nonstick skillet over medium-high heat 2 to 3 minutes, breaking up beef with a wooden spoon, until no longer pink. Stir in spaghetti sauce, beans, chili powder, cumin and water. Bring to a boil, reduce heat and simmer 10 to 12 minutes to develop flavors and thicken sauce slightly.2. Meanwhile mix muffin mix, corn, chiles, milk, egg and remaining 1⁄4 cup scallions (mixture will be soupy).3. Spoon muffin mixture over beef mixture to cover. Cover skillet and continue simmering 12 to 14 minutes until top looks dry and a pick inserted in topping comes out with slightly moist crumbs.

Related Recipes: Entrees, Beans/Legumes, Beef, Saute/Fry, Stew/Simmer, Mexican, Cinco de Mayo


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