Tamale Pie
This is southwestern comfort food at its best...it features seasoned ground beef and corn topped with a cheesy cornbread topping...yum!
Ingredients
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.5 cup water
1 tablespoon chili powder
1 can (about 8 ounces) whole kernel corn, drained
12 ounces (1 package) corn muffin mix
1 egg, beaten
0.666 cup milk
1 cup shredded Cheddar cheese(4 ounces)
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.5 cup water
1 tablespoon chili powder
1 can (about 8 ounces) whole kernel corn, drained
12 ounces (1 package) corn muffin mix
1 egg, beaten
0.666 cup milk
1 cup shredded Cheddar cheese(4 ounces)
Instructions
Heat the oven to 350°F.
Cook beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water, chili powder and corn in the skillet and heat to a boil. Spoon the beef mixture into a 2-quart shallow baking dish.
Stir the corn muffin mix, egg and milk in a medium bowl just until it's combined. (The mixture will be lumpy.) Spoon the corn muffin mixture over the beef mixture.
Bake for 30 minutes or until the corn muffin mixture is golden brown. Sprinkle evenly with the cheese.
Cook beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water, chili powder and corn in the skillet and heat to a boil. Spoon the beef mixture into a 2-quart shallow baking dish.
Stir the corn muffin mix, egg and milk in a medium bowl just until it's combined. (The mixture will be lumpy.) Spoon the corn muffin mixture over the beef mixture.
Bake for 30 minutes or until the corn muffin mixture is golden brown. Sprinkle evenly with the cheese.
Tamale Pie
This is southwestern comfort food at its best...it features seasoned ground beef and corn topped with a cheesy cornbread topping...yum!
Directions
Print
Heat the oven to 350°F.Cook beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.Stir the soup, water, chili powder and corn in the skillet and heat to a boil. Spoon the beef mixture into a 2-quart shallow baking dish.Stir the corn muffin mix, egg and milk in a medium bowl just until it's combined. (The mixture will be lumpy.) Spoon the corn muffin mixture over the beef mixture.Bake for 30 minutes or until the corn muffin mixture is golden brown. Sprinkle evenly with the cheese.
Ingredients
1 pound ground beef1 medium onion, chopped (about 1/2 cup)1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.5 cup water1 tablespoon chili powder1 can (about 8 ounces) whole kernel corn, drained12 ounces (1 package) corn muffin mix1 egg, beaten0.666 cup milk1 cup shredded Cheddar cheese(4 ounces)
Beefy Vegetable Skillet
Two surprise ingredients, stuffing and Par...
Beef Vegetable Soup 3-Ways
Make one flavorful soup base then use it t...
Classic Standing Beef Rib Roast
A standing rib roast is a very special tre...
Lightened Up Beef & Vegetable Stir-...
It may be lightened up, but it's still abs...