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chili-tamale pie

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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.

(1 rating)
yield 5 -6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For chili-tamale pie

  • 1 lb
    ground beef, lean
  • 1 c
    chopped onion
  • 1 can
    ro-tel diced tomatoes and green chilies
  • 1 Tbsp
    chili powder (more or less)
  • 1
    envelope corn muffin mix (or mix your own)
  • 1/2 c
    grated monterey jack cheese
  • milk for corn muffin mix

How To Make chili-tamale pie

  • 1
    Use a heavy, oven-proof skillet. I used a cast iron one. Preheat oven to temperature specified on corn muffin mix.
  • 2
    Brown 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.
  • 3
    Mix 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.
  • 4
    Bake 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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