Tamale & Bean Pie

Tamale & Bean Pie
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 303.9
  • Total Fat: 9.6 g
  • Cholesterol: 17.5 mg
  • Sodium: 447.7 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 10.3 g

View full nutritional breakdown of Tamale & Bean Pie calories by ingredient


Introduction

This is a variation of a the traditional Tamale Pie recipe. This recipe gives you the chili taste, with a slight sweet taste too that kids will love! This is a variation of a the traditional Tamale Pie recipe. This recipe gives you the chili taste, with a slight sweet taste too that kids will love!
Number of Servings: 24

Ingredients

    Filling Mixture:
    1 pound lean ground beef
    1 cup chopped onion
    1 large green bell pepper, (seeds & stems removed), chopped
    4 cans (8 ounces) Hunt's No Salt Added Tomato Sauce
    1 can (14.5 ounces) Del Monte Petite Diced Tomatoes, No Salt Added, drained
    1 pkg (16 ounces) whole kernel (white or yellow) frozen corn, thawed
    2 cans Goya Red Kidney Beans (15.5 oz)
    2 cloves garlic, minced
    2 teaspoons chili powder
    dash black pepper

    Cornbread Mixture:
    2 Pkgs Jiffy Corn Muffin Mix
    2 eggs
    2/3 cup milk
    1/2 teaspoon chili powder
    1/2 teaspoon cumin
    1 cup grated Cheddar or Mexican blend cheese

Tips

If you wish to add more "heat and kick" to your recipe, substitute a can of Ro*Tel Tomatoes with Green Chilies and/or more chili powder, garlic, cumin, etc. to taste. (Note - These are not included in the nutritional information listed.)


Directions

Start by browning the ground beef, onion and green pepper. Drain and return to skillet. Next, add the tomato sauce and remaining filling mixture ingredients. Cook over medium heat for 15 minutes, or until mixture is heated. Be sure to stir the mixture constantly to avoid burning the beans or tomato sauce.

While the mixture is cooking, preheat the oven to 375-degrees. Prepare the Jiffy Corn Bread Muffin mix according to the package directions, adding in the chili powder and cheese.

Coat a 13" x 9" baking pan with non-stick cooking spray (foil pans make for super easy cleanup!) Gently fold the filling mixture into the Jiffy mixture. Pour the entire mixture into the baking pan and bake for 45 minutes. When baking is complete, allow the mixture to set for 5 minutes and serve while still warm.

Serving Size: Makes approximately 24 2" x 2" pieces.

Number of Servings: 24

Recipe submitted by SparkPeople user ALDARA6166.