A convenient corn muffin mix is used for the topping in this tasty, quick and easy ground beef tamale casserole.
1 pound ground beef
1 small onion, chopped
1 cup ORTEGA Salsa - Thick & Chunky
2 tablespoons chili powder
1 teaspoon MAGGI® Instant Beef Bouillon
1 cup whole kernel corn
1 (2.25-ounce) can sliced ripe olives, drained
1 (8.5-ounce) package corn muffin mix
1 cup (4 ounces) shredded cheddar cheese
1 (4-ounce) can ORTEGA Diced Green Chiles
- Preheat oven to 350°F (175°C).
- Combine beef and onion in medium skillet; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in salsa, chili powder and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Stir in corn and olives. Spoon into ungreased 9-inch square baking pan.
- Prepare batter for corn muffin mix according to package directions. Stir in cheese and chiles. Spoon over meat mixture.
- Bake for 30 to 35 minutes or until top is golden brown. Serve with additional salsa, if desired.
Makes 6 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.