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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Pampered Chef's Tamale Round-About Recipe

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This recipe for Pampered Chef's Tamale Round-About is from The Bob Rogers Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 lb.1/4 ground beef
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1 jar (16 oz.) thick and chunky mild salsa
1/4 c. red or green bell peppers chopped
1 1/2 c. flour
1 c. yellow cornmeal
1/4-1/3 c. sugar
1 Tbsp. baking powder
1/2 tsp salt
1 1/4 c. milk
2 eggs
1/4 c. oil
1 c. cheddar cheese

Generously spray bundt pan with nonstick spray. Cook meat with chili powder, cumin and salt. Stir in salsa. Cook over medium-low heat for 5 minutes. Chop bell pepper and sprinkle in the bottom of the pan. In a bowl combine cornmeal, flour, sugar, baking powder and salt. Add milk eggs and oil; stir just until dry ingredients are moistened. Stir in cheese. Spread 1 1/2 c. batter evenly over peppers in pan. Top with filling and remaining batter. Bake 35-40 miuntes or until top it lightly browned. Loosen corn bread from edge and center of pan with knife. Invert bundt pan onto serving plate. Slice into 16 wedges. Serve with sour cream if desired.

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