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Black Bean Tamale Pie

Black Bean Tamale Pie
A packaged corn-bread mix speeds the preparation of this Southwestern entree with beef and black beans. “My husband really likes it, and guests seem to enjoy this unique Mexican dish,” says Laura Morris of St. Joseph, Missouri. TIP: For a change of pace, try topping it with lettuce, guacamole or extra salsa.
6-8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/4 cup milk
  • 1 egg
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • Sour cream and sliced ripe olives, optional

Directions

  • In a large skillet, cook the beef, onion and green pepper over medium
  • heat until meat is no longer pink; drain. Stir in beans and salsa;
  • set aside.
  • In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese.
  • Pour into a greased 9-in. pie plate. Bake at 375° for 5-6
  • minutes.
  • Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18
  • minutes or until crust is golden brown. Sprinkle with remaining
  • cheese. Bake 1-2 minutes longer or until cheese is melted. Serve
  • with sour cream and olives if desired. Yield: 6-8 servings.
© Taste of Home 2013

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Black Bean Tamale Pie (continued)

Nutrition Facts: 1 serving (1 each) equals 338 calories, 14 g fat (8 g saturated fat), 78 mg cholesterol, 691 mg sodium, 33 g carbohydrate, 4 g fiber, 17 g protein.
© Taste of Home 2013