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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Corn Bread Tamale Pie Recipe

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This recipe for Corn Bread Tamale Pie is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ground beef
1 med. onion, chopped
1 tsp. salt
1/4 c. green pepper, chopped (optional)
1 can tomato soup
1/4 tsp. black pepper
1 can of chili beans, drained
Chili powder
1 tsp. cumin
1 can white shoe peg corn, drained
2 c. shredded Cheddar cheese
1 small box Jiffy corn bread muffin mix
Directions:
Directions:
Preheat oven to 425ºF. Prepare a greased 2-quart casserole and set aside.

Saute in a lightly greased skillet the ground beef, chopped onion, salt, and green pepper.

When the meat is lightly browned and the onion is translucent, pour off the accumulated grease and add the soup, black pepper, beans, and corn and simmer for 15 minutes.

After simmering, mix in in the shredded Cheddar cheese. Place the meat mixture into the prepared casserole and set aside.

Mix the corn bread according to the directions on the box. Cover the meat mixture with the corn bread topping.

Place in the oven and bake for about 20-25 minutes or until the corn bread is baked and has a pretty brown color.
Number Of Servings:
Number Of Servings:
6-8 main coarse servings
Personal Notes:
Personal Notes:
If your family or guests likes spicy food, add a can of "hot" diced peppers to the ground been as it is cooking or add several drops of Tabasco sauce.

Don't be surprised to see the corn bread topping disappear into the meat mixture when you put it on before it begins baking; it will rise during the baking time and form a nice brown corn bread topped finished product.

 

 

 

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