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| Tamale Pie Ii |
| Category |
Beef |
| Total Hits |
621 |
| Rating |
 | voted : 0 times |
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| The Recipe |
| Ingredients | | | 2 | pounds | ground beef, lean | | | 2 | each | peppers, medium green and/or red sweet, seeded and chopped | | | 11 | ounces | condensed nacho cheese sauce, one can | | | 4 1/2 | ounces | olives, ripe pitted and sliced | | | 8 | ounces | salsa, chunky mild or 3/4 cup | | | 1/4 | cup | water | | | 2 | each | corn muffin mix, 8 ounce packages | | | 3/4 | cup | shredded colby cheese (3 oz) | | | 1 | | cherry tomatoes, quartered (optional to taste) | | | 1 | | whole pitted ripe olives (optional to taste) | | | 1 | each | onion, medium chopped | | | | | |
Directions:
| 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 a boil and 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 350 degree 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 and serve.
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