A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Arizona Mexican Tamale Pie
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- #15230
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
2 comments
ingredients
1 package cornbread mix, plus ingredients to prepare
3/4 pound ground beef or turkey
1 cup chopped onion
1 1/2 cup diced green bell pepper
4 cloves garlic, minced
1 can chipotle chilies en adobo
2 teaspoons ground cumin
1 can (15 ounce size) black beans, rinsed and drained
1 can (8 ounce size) stewed tomatoes, drained
2 teaspoons adobo sauce
1/2 cup chopped fresh cilantro
4 ounces Cheddar cheese, shredded
directions
Preheat oven to 325 degrees F.
Prepare the cornbread mix as directed on the package. Set the batter aside while you prepare the filling.
Add the ground beef, onion, bell pepper, and garlic to a large saucepan or dutch oven over medium-high heat. Cook the mixture until the beef is no longer pink and the onions are soft.
Remove the chipotle chiles from the sauce and finely chop. Reserve 2 teaspoons of the adobo sauce.
Add the chipotles, cumin, black beans, stewed tomatoes and reserved adobo sauce to the pan.
Cook for 5 minutes or until the mixture is heated through.
Remove from heat and stir in the cilantro.
Pour the beef mixture into a 1 1/2 quart baking dish. Spread evenly in the dish and then sprinkle with the Cheddar cheese.
Evenly pour the cornbread batter over the top.
Place the dish in the oven and bake at 325 degrees F for 20-25 minutes or until the cornbread is cooked.
Serve hot with sour cream, salsa, or other toppings.
nutrition data
441 calories, 25 grams fat, 32 grams carbohydrates, 21 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
see more tamales recipes
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reviews & comments
July 4, 2013
I made this but then realized it never said what to do with the cheese. I ended up putting it on top of the cornbread batter. Tasted good but would be good to know what to do with the cheese.
January 5, 2011
Very Very good...I changed it a little bit by not putting Chipotle in. I used Jalepenos instead and I added corn which was a great addition to the corn bread! I was very pleased with it and the Jalepenos added just the right heat!
January 12, 2010
This is a great dish. I altered the recipe slightly to include only the contents of my pantry. I replaced the peppers with canned green diced chiles and instead of adobo sauce, i added a few squirts of Sriracha chili sauce, my favorite hot sauce. Also, I didn't have any cornbread mix, so I made some from scratch. Also, I baked it at 350 degrees and it took about 22-24 minutes to be fully cooked in the middle. The taste was fantastic. It reminded me of stew and cornbread, but was done in only about an hour including the prepping of vegetables. I'm going to start making this instead of enchilada casserole, which is more labor-intensive than this recipe. Bon appetit.
January 8, 2010
I just made this, and it smells delish! I left the meat out and added extra black beans and a little corn as my daughter is a vegetarian. It taste great but was VERY spicy. I used the peppers in sauce as in the original recipe. I also added olives to the top. I cooked with the temputure and time suggested on my corn bread. I would make again, but less peppers.
November 9, 2009
I just made this and my family loved it. I cooked at 4:00 for 25 minutes. Put the cheese on top before topping with cornbread mix. I altered the recipe a bit... added 1 tsp of chili powder, 1 cup of frozen corn, and an 8 oz can of tomato sauce. I couldn't find the Chipotle chili's the recipe called for so I used the recommended Rotel's chilis in chopped tomatoes. Be sure to drain the sauce. It turned out fantastic!
November 30, 2007
i used 2 boxes of cornbread mix, and also sub. one can of green chilis instead of chipotle pepers. i cooked it at 375-400 for about 20-27 min. it all depends on how thick you make the cornbread.
In addition to the absence of a temperature setting, what do we do with the cheddar cheese?
As an experienced cook, I can improvise, but others (more novice cooks) may want to know what temp to bake for 20-22 minutes...