Another fun adventure from Betty Crocker.
I got to use my big cast iron pan – always a treat! And it’s neat to see how corn bread cooks up!
Beef and Bean Tamale Pie
February 8, 2022
Persons
6
Serving Size
8 pie slices
Prep Time
30 minutes
Cook Time
1 hour, 45 minutes
Wait Time
10 minutes
Total Time
2 hours, 15 minutes
Notes
This is a fun version of tamale pie!
Adjust seasoning and additions and toppings to your liking!
Ingredients
- 1 box jiffy cornbread & muffin mix
- 1/3 cup almond milk
- 2 tablespoons butter, melted
- 1 egg
- 4.5 oz chopped green chiles
- 1.5 cups shredded Mexican cheese blend (8 oz)
- 1/2 lb lean (at least 80%) ground beef
- 1/2 cup chopped red bell pepper or
- 1/2 cup chopped poblano
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 2/3 cup water
- 1-2 tbl taco seasoning mix
- 1 can (15 oz) pinto beans, drained, rinsed
- 10 oz enchilada sauce
Instructions
- Heat oven to 400°F.
- Grease bottom and side of 10-inch cast-iron skillet with oil. (or use an old butter wrapper)
- Heat skillet in oven about 10 minutes or until hot.
- In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy).
- Stir in green chiles and 1 cup of the cheese.
- Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
- Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, poblano, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain.
- Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
- Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes.
- Top with beef and bean mixture and remaining 1 cup cheese.
- Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
- Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.
Verdict:
Not bad, not terrible. Definitely a fun recipe and lots of ways to spruce it up!
Covered in salsa, some avocado and home made sriracha – mmmm
