Tummy-Pleasing Tamale Pie
This quick and easy version of the classic Southwestern tamale pie casserole is sure to please and satisfy.
1 pound lean ground beef
1 onion, finely chopped
1 (14.5-ounce) can ready-cut tomatoes, drained
1 (11-ounce) can whole kernel corn, drained
1/4 cup tomato ketchup
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16-ounce) package corn bread mix
1 cup shredded cheddar cheese
Salsa and sour cream for accompaniment (optional)
- Preheat oven to 375°F (190°C). Grease an oven-proof casserole dish; set aside.
- Heat a large, deep skillet over medium-high heat. Add beef and onion; sauté, breaking up lumps with a wooden spoon, until beef is no longer pink, about 7 minutes. Drain off excess fat and return to heat.
- Add tomatoes, corn, ketchup, chili powder and cumin; mix well. Lower heat and simmer for 10 minutes. Season with salt to taste. Pour into casserole.
- Prepare corn bread batter according to package instructions. Pour on top of beef mixture; top with cheese. Bake until top is firm, about 20 minutes. Serve accompanied with salsa and/or sour cream, if desired.
Makes 6 servings.