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Southwest Tamale Pie Recipe

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When time is tight, here's a dish that always satisfies. A packaged corn bread mix speeds the preparation of this Southwestern entree with a zesty filling of beef, corn, olives and cheese.

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6 Servings
Prep: 15 min. Bake: 25 min.

Ingredients

1 pound ground beef
1 cup chopped onion
1 cup (15 ounces) Stokes® Green Chile Sauce with Pork, divided
1/4 cup water
1/4 cup taco seasoning
1 cup frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese, divided
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg

Directions

In a large skillet, cook beef and onion until beef is no longer pink; drain. Measure 1/2 cup green chili sauce; set aside. Add remaining chili sauce to beef mixture. Stir in water and seasoning. Bring to a boil. Stir in corn and olives. Spoon into a greased 9-in. pie plate. Sprinkle with 1 cup cheese.
In a bowl, combine corn bread mix, egg and the reserved chili sauce; mix well. Spoon over cheese layer. Bake at 400° for 25 minutes or until crust is golden brown and corn bread is done in center. Sprinkle with remaining cheese.
Poultry Variation: Substitute 1 pound ground chicken or turkey for ground beef and 1 can (15 ounces) STOKES® Green Chili Sauce with Chicken for STOKES® Green Chili Sauce with Pork. Yield: 6 servings.

Southwest Tamale Pie published in Taste of Home Cooking School Collection Spring 2007, p53

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