chili-tamale pie
This recipe grew out of trying to copy "Hamburger Helper" meals because I didn't want to buy the processed mix. I still get requests for it from family. You can also add a can of drained black beans or pinto beans to the beef before putting on the corn muffin mix. Gives more protein and stretches the dish.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
5-6 serving(s)
Ingredients
- 1 pound ground beef, lean
- 1 cup chopped onion
- 1 can ro-tel diced tomatoes and green chilies
- 1 tablespoon chili powder (more or less)
- 1 - envelope corn muffin mix (or mix your own)
- 1/2 cup grated monterey jack cheese
- - milk for corn muffin mix
How To Make chili-tamale pie
-
Step 1Use a heavy, oven-proof skillet. I used a cast iron one. Preheat oven to temperature specified on corn muffin mix.
-
Step 2Brown beef and onion in the skillet over medium-high heat. Pour off any fat. Stir in Ro-Tel and chili powder. Cook and stir over medium-low heat until sauce is reduced and thick.
-
Step 3Mix corn muffin mix using the milk for the liquid, and stir in the grated cheese. Spread mixture on top of the beef in the skillet.
-
Step 4Bake casserole for time specified on muffin mix, usually 20-25 minutes. Allow to sit 5-10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Chili
Category:
Tacos & Burritos
Category:
Savory Pies
Culture:
Mexican
Tag:
#Quick & Easy
Ingredient:
Beans/Legumes
Method:
Stove Top
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