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Tamale Corn Bread Pie |
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Serves: 2 Print this Recipe2 onions medium, chopped 1 tablespoon vegetable oil 2 pounds ground beef 2 16-ounce cans chili beans chili beans in gravy 1 15 1/4-ounce can corn whole kernel corn, drained 1 16-ounce can stewed tomatoes 2 4-ounce cans green chilies chopped 2 to 3 teaspoons chili powder 1/2 teaspoon salt 1 15-ounce box corn bread and muffin mix 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. Tamale Corn Bread Pie comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Charleston Chicken Cheesy Garden Casserole Chicken And Vegetables Supreme Chicken Milanese Chinese Hens With Orange Rice Chutney Pork Chops Creole Fish Energy-Saving Roast Maria's Beef Stew Pork Saté Rack Of Lamb Reuben Meat Loaf Roast Pork Tenderloins With Apple Stuffing Runzas Salmon Crepes Salmon Steaks With Green Beans Almondine Saturday Night Stir-Fry Sausage And Hot Potato Salad Skillet Mostaccioli Spicy Beef Bake Stuffed Luncheon Lettuce Swedish-Style Pot Roast Tamale Corn Bread Pie Tangy Alsace Chicken Turkey Tonnato |
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