Tamale Pie

    Bettie is a fan of Mexican cooking.  Lyle and I are not so much. This recipe from the Better Homes & Gardens Tasty Time Savings Cooking was for all of us. I did use mild pickled jalapeno peppers instead of the green chiles, but everything else worked out fine. It was not too spicy for Lyle and I and though Bettie thought it could have been spicier she thought it was good also. This is truly a 30 minute main dish as the recipe says, it really didn’t take that long. 

  I used a Gold Medal corn bread mix for the cornbread and since I couldn’t find 8 ounce cans of kidney beans, half a can of Bush’s red beans. If you need GF, check for a GF corn bread mix. There are a few out there.

  This is a good family meal. It would easily double and we had 3 servings left for lunch tomorrow. We did dollop with sour cream before eating. 
Tamale Pie

1 8 1/2 ounce package corn muffin mix

1 4 ounce package (1 cup) shredded cheddar cheese (divided)

1 4 ounce can diced green chili peppers, drained or 2 to 3 Tablespoons chopped jalapeno peppers

1 pound ground beef

1 10 ounce can enchilada sauce 

1 8 ounce can kidney beans, drained

  Dairy sour cream (optional)

  Prepare muffin mix according to package directions. Stir in ½ cup of the cheese and the chili peppers. Spread corn muffin batter into a greased 12 x 7 in baking pan.

  Bake in a 375° oven for 10 to 12 minutes or until a toothpick inserted near the center comes out clean.

  Meanwhile, in a large skillet, cook ground beef till brown. Drain off fat. Stir in enchilada sauce and kidney beans. Spread the ground beef mixture over the hot corn muffin mixture.

  Return pan to oven and bake about 7 minutes, Sprinkle with remaining cheese. Bake about 3 minutes more or till cheese melts.

  To serve, cut into squares. Dollop with sour cream, if desired. Makes 6 servings.