Tamale Pot Pie
Recipe from Betty Crocker

Hungry family? Satisfy appetites with a pot pie made with spicy ground beef and corn.

Tamale Pot Pie

by 6  people

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  • 1   pound 
    lean (at least 80%) ground beef
  • 1   box 
    Green Giant® Niblets® frozen corn, thawed, drained (9 ounces)
  • 1   can 
    diced tomatoes, undrained (14.5 ounces)
  • 1   can 
    sliced ripe olives, drained (2 1/4 ounces)
  • 2   tablespoons 
    Original Bisquick® mix
  • 1   tablespoon 
    chili powder
  • 2   teaspoons 
    ground cumin
  • 1/2  teaspoon 
  • 1   cup 
    Original Bisquick® mix
  • 1/2  cup 
  • 1/2  cup 
  • 1   
Heat oven to 400 degrees 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 uncovered about 25 minutes or until crust is light brown.

High Altitude (3500-6500 ft): Bake about 30 minutes.
Nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 14, chol. (mg) 85, sat. fat (g) 5, carb. (g) 38, Trans fatty acid (g) 2, fiber (g) 3, sugar (g) 5, pro. (g) 19, vit. A (IU) 729, vit. C (mg) 5, sodium (mg) 690, calcium (mg) 101, iron (mg) 5, Starch () 2, Other Carb () 1, Medium-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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