Serves: 2
Total Calories: 1,914
In a large skillet over medium-high heat, satué onions in oil until limp.
Add beef and cook just until brown. Drain off liquid. Place meat mixture in a large bowl.
Add beans in gravy, corn, tomatoes, green chilies, chili powder and salt. Mix well. Divide mixture evenly between two 2-quart oblong baking dishes. Cover and refrigerate up to 24 hours or freeze up to 3 months.
About 1 hour before serving, uncover and bake in a preheated 400° oven for 20 minutes (45 minutes if frozen) or until mixture is bubbly. Meanwhile prepare corn bread mix according to package directions.* Spread half the batter evenly on top of each baking dish. Return to oven for 10 minutes reduce heat to 350° and bake 20 to 25 minutes longer or until corn bread is golden brown.
* If baking only one pie, prepare corn bread using half of the mix and half of the other ingredients called for. Reserve the remaining dry corn bread mix until baking the other pie.
This Tamale Corn Bread Pie recipe is from the Timesaver Cookbook. Download this Cookbook today.
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