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Stuffed Beef & Black Bean Tamale Pie
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Servings: Serves 4
| 1 |
lb. lean ground beef |
| 1 |
package (1-1/4 ounces) taco seasoning mix |
| 1 |
can (15-16 ounces) black beans, rinsed and drained |
| 1/2 |
cup water |
| 1 |
can (8-3/4 ounces) corn, drained well |
| 1-1/2 |
cups light dairy sour cream, divided |
| 1-1/2 |
cups shredded Co-Jack or Cheddar cheese, divided |
| 3/4 |
cup thinly sliced green onions |
| 1 |
package (8-1/2 ounces) corn muffin mix |
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Heat oven to 400°F. Brown ground beef in large nonstick skillet over medium heat 8-10 minutes or until beef in no longer pink. Pour off drippings. |
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Stir seasoning mix into beef. Add beans and water; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. |
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Meanwhile combine corn muffin mix, 3/4-cup sour cream, 3/4-cup shredded cheese and 1/2-cup of green onions in medium bowl, mixing just until dry ingredients are moistened. (Batter will be stiff.) |
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Spread slightly more than half of batter onto bottom and up sides of 9-inch pie pan. Spoon corn evenly on top of batter. Top with beef mixture. Spoon remaining batter around outer edge of pie, then carefully spread batter toward center, leaving a 3-inch circle in center uncovered. |
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Bake at 400°F 23-25 minutes, or until top is golden brown. Top with remaining sour cream, cheese and green onion. Cut into wedges. |
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***Write a review of this recipe!***
Recipe from the Texas Beef Council
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