Instant Tamale Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cups Marie Callender's Original corn bread mix (or your favorite corn bread equal to about 6 mufins).75 cups water15 oz can pinto beans (undrained!)1 cup fresh or frozen corn kernels.5 cup prepared tomato salsa (we use Pace)1 tsp ground cumin.5 tsp dried oregano.25 tsp salt2-3 tbsp chopped fresh cilantro (or 2-3 tsp dried)1 cup grated sharp Cheddar Cheese (just fine to substitute reduced fat cheese - we often do!)
Preheat the oven to 425-degrees.
Mix cornbread mix with water. In a separate bowl, empty the beans and their juice and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.
Oil a 10-inch cast-iron skillet (or an 11-inch baking dish.) Heat on stove until the pan is "rocket hot" as my husband says, and then pour in the cornbread batter. Working from near the edges toward the middle (so you don't push all the cornbread batter to the outside), pour the bean mixture over the cornbread, sprinkle on the cilantro, and cover with grated cheese.
Bake for approx. 30-35 minutes, or until the corn bread is cooked through. If you can resist it, let it sit for a few minutes before serving.
Makes 6 good-sized servings, or 8 small ones. Excellent with a side salad!
Number of Servings: 6
Recipe submitted by SparkPeople user EHSCHWAB.
Mix cornbread mix with water. In a separate bowl, empty the beans and their juice and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.
Oil a 10-inch cast-iron skillet (or an 11-inch baking dish.) Heat on stove until the pan is "rocket hot" as my husband says, and then pour in the cornbread batter. Working from near the edges toward the middle (so you don't push all the cornbread batter to the outside), pour the bean mixture over the cornbread, sprinkle on the cilantro, and cover with grated cheese.
Bake for approx. 30-35 minutes, or until the corn bread is cooked through. If you can resist it, let it sit for a few minutes before serving.
Makes 6 good-sized servings, or 8 small ones. Excellent with a side salad!
Number of Servings: 6
Recipe submitted by SparkPeople user EHSCHWAB.
Nutritional Info Amount Per Serving
- Calories: 337.7
- Total Fat: 9.7 g
- Cholesterol: 31.7 mg
- Sodium: 1,153.9 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 6.2 g
- Protein: 12.8 g
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