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–+ servings

Tamale Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 lb lean at least 80% ground beef
  • 1 box 9 oz frozen whole kernel corn, thawed, drained
  • 1 can diced tomatoes undrained
  • 1 can 2¼ oz sliced ripe olives, drained
  • 2 tablespoons Original Bisquick mix
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 1 cup Original Bisquick mix
  • ½ cup cornmeal
  • ½ cup milk
  • 1 egg

Instructions

  • Heat oven to 400°F.
  • In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain.
  • Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt.
  • Heat to boiling, stirring frequently.
  • Boil and stir 1 minute.
  • Keep warm over low heat.
  • In medium bowl, stir remaining ingredients until blended.
  • Pour beef mixture into ungreased 9-inch square pan.
  • Spread cornmeal mixture over beef mixture.
  • Bake about 25 minutes or until crust is light brown.

Notes & Wine Advice

Quick Variation:
A 15.25-ounce can of whole kernel corn, drained, can be used instead of the frozen corn.

Nutrition values

Calories: 360 kcal
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Course; Beef / One Pot Dinner / Quiche