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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a fantastic version of tamale pie, and it is really very good looking. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
3 tablespoons minced garlic |
1 tablespoon ground cumin |
2 teaspoons ground coriander |
1 teaspoon dried oregano |
1 -2 tablespoon water |
1 cup peeled and diced carrot |
1 cup diced red bell peppers or 1 cup green bell pepper |
1/4 cup salsa |
2 cups canned crushed tomatoes (15-oz. can, undrained) |
1/2 cup sliced olive |
1 1/2 cups black beans (15-oz. can) |
salt & freshly ground black pepper |
4 ounces grated cheddar cheese or 4 ounces monterey jack cheese |
2 (8 1/2 ounce) boxes jiffy corn muffin mix |
2 medium eggs |
1/2 cup milk |
minced scallion |
chopped fresh cilantro |
sour cream (optional) |
Directions:
1. Brown the ground beef. Drain.
2. Add the onion and garlic, cover, and cook on medium heat for about 10 minutes.
3. Add the cumin, coriander, oregano, enough water to prevent sticking,and the carrots, cover, and cook for 5 minutes.
4. Add the bell peppers, cover, and cook for another 5 minutes.
5. Stir in the tomatoes, salsa, beans and olives, cover, and simmer for 5 to 10 minutes.
6. Remove from the heat.
7. Stir in 1/2 box of the Jiffy cornbread mix (dry).
8. Add salt and black pepper to taste.
9. Preheat the oven to 400.
10. Spray a 9x13 pan with cooking oil.
11. Spread the mixture in the bottom of the dish.
12. Sprinkle the cheese evenly on top.
13. Set aside.
14. In a separate bowl, mix together the eggs, milk and 1 1/2 box of the Jiffy corbread mix.
15. Pour the batter directly on top of the mixture, pressing it down a little with a spatula.
16. Bake for 20 minutes, until the top is golden and a knife inserted into the topping comes out clean.
17. Garnish with minced scallions, chopped cilantro and sour cream.
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