When I was a kid, this was one of the favorite dinners that my mom used to make us. She made hers with a cornmeal based topping made from scratch, but I have adapted the recipe for ease, by using a packaged corn muffin mix. This Tamale Pie is so flavorful and is only slightly spicy (not too spicy for kids!) The tender cornbread topping makes this the perfect comfort food.
1 lb. ground beef
1 15 oz. can corn (drained)
1 15 oz. can Mexican style diced tomatoes (do not drain)
2 t. chili powder
2 t. dry onion
½ t. salt
¼ t. pepper
Brown ground beef in skillet. Drain off fat. Add dry onion, seasonings, corn and tomatoes. Bring to boil, then reduce heat and simmer uncovered for 10 minutes. Meanwhile, preheat the oven to 350° and make the corn muffin mix as directed on package.
1 8.5 oz. pkg. Jiffy Corn Muffin mix
1/3 c. milk
½ c. Grated cheese (optional)
Sliced olives (optional)
Pour meat mixture into greased 8 x 8 casserole dish. Pour muffin batter over top. Bake 25 minutes at 350°. Add grated cheese and olives (if desired) during the 5 minutes of baking time.
Serve the Tamale Pie hot with a green salad and some fresh fruit!