Tamale pie ii
Yield: 12 Servings
Ingredients:
- 2 lb Lean ground beef
- 2 ea Medium green and/or red swee
- 1 x Peppers seeded and chopped
- 11 oz Can condensed nacho cheese s
- 4 1/2 oz Sliced pitted ripe olives d
- 8 oz Jar mild chunky salsa (3/4 c
- 1/4 c Water
- 2 ea 8 oz pkgs corn muffin mix
- 3/4 c Shredded Colby cheese (3 oz)
- 1 x Cherry tomatoes quartered (
- 1 x Whole pitted ripe olives (op
- 1 Medium onion
Instructions:
chopped In a 12-inch skillet cook ground beef peppers and onion till meat is brown. Drain off fat. Stir in soup sliced olives salsa and water. Bring to boiling; reduce heat. Simmer uncovered for 5 min. Remove from heat. Meanwhile prepare corn muffin mix according to package directions. Spread half of the muffin batter into a greased 13x9x2-inch baking dish. Spoon the hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin batter over the meat mixture. Bake in a 350øF oven for 30-35 min. or until muffin layer is golden. Top with cheese. If desired garnish with tomatoes and whole olives. Cut into squares. Makes 12 to 15 servings. Recipe provided by Connecticut Dairy Industry Council
