Tamale Pot Pie
Recipe from
Betty Crocker
Hungry family? Satisfy appetites with a pot pie made with spicy ground beef and corn.
Ingredients
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1 poundlean (at least 80%) ground beefsee savings
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1 boxGreen Giant® Niblets® frozen corn, thawed, drained (9 ounces)see savings
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1 candiced tomatoes, undrained (14.5 ounces)see savings
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1 cansliced ripe olives, drained (2 1/4 ounces)see savings
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2 tablespoonsOriginal Bisquick® mixsee savings
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1 tablespoonchili powdersee savings
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2 teaspoonsground cuminsee savings
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1/2 teaspoonsaltsee savings
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1 cupOriginal Bisquick® mixsee savings
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1/2 cupcornmealsee savings
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1/2 cupmilksee savings
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1eggsee savings
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Directions
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.
2.
In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
3.
Bake uncovered about 25 minutes or until crust is light brown.
Tip:
High Altitude (3500-6500 ft): Bake about 30 minutes.
Nutrition information
Per serving: Calories 360 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 85mg; Sodium 690mg; Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 5g); Protein 19g. Daily Values: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron 25%. Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 2 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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