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Nutrition Facts
Serving Size 1 (390g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning
Calories 696
Calories from Fat 306		(43%)
Amount Per Serving		%DV
	Total Fat 34.0g	52%
	Saturated Fat 14.5g	72%
	Monounsaturated Fat 14.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 1.1g
Cholesterol 107mg		35%
Sodium 1474mg		61%
Potassium 867mg		24%
Total Carbohydrate 58.8g		19%
	Dietary Fiber 9.0g	35%
	Sugars 16.1g
Protein 38.1g		76%
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Stove Top Tamale Pie

Recipe #78897 | 40 min | 10 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: Fluffy
Dec 14, 2003

This is a quick and easy one-dish meal.

SERVES 4 (change servings and units)

Ingredients

1 lb ground beef
1 (8 ounce) can tomato sauce
1 (14 ounce) can kidney beans, undrained
1/2 cup water
1 (1 1/4 ounce) package taco seasoning
1 (8 ounce) package corn muffin mix
1 cup shredded cheddar cheese
1/4 cup sliced green onion

Directions

1
In a large skillet, brown ground beef over medium-high heat; drain.
2
Stir in tomato sauce, beans, water and taco seasoning mix. Bring to a boil; reduce heat, cover and simmer 5 minutes.
3
Prepare corn muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in a skillet.
4
Cover and cook over medium-low heat 15-17 minutes or until corn bread is done.
5
Top with cheese and green onion. Cover and cook over low heat until cheese melts.

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Featured Reviews for This Recipe

From: Chef #749763

On Oct 20, 2009

I made this for Dinner last night. My two teenaged daughters and a 4 year old all loved it (my daughters actually went back for seconds). My Hubby liked it also. To me, it was a little dry and needed more spice (but I like my food spicy). The next time I make this I am going to try adding a can of rotel instead of the tomato sauce and maybe some hot sauce. But, still a good recipe!

0 people found this review helpful

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From: HisMonie

On Jul 17, 2009

Excellent aroma, delicious! It was a little dry for us, the cornbread kinda inhaled most of the juices. Next time I'm going to add one cup of frozen corn (thawed), 1/2 cup chopped yellow onion, a bit of diced chilis, and use a 15 oz. can of tomato sauce vs. 8 oz. This is one of those recipes where you can jazz it up or down, depending on your personal likes. Thanks, Fluffy!

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From: Lennie

On Jun 2, 2005

I would give this recipe more than 5 stars if I could — that's how much my hubby and I enjoyed it! It was so easy to prepare and took such a short amount of time, too. I had to use a 19 oz tin of beans (couldn't find a 14 oz can) and I used the smaller "red beans" instead of the larger kidney beans as we like the small beans the best. I also used Penzey's taco seasoning (3 tbsp) instead of the package; all in all, it was very yummy. I had to leave the green onions out as I didn't have any, but I'm sure they would add to the flavour. I really enjoyed how the cornbread mixture made the topping; you could also call it chili pot pie! This one was such a hit with DH I know I'll be making it over and over again.

15 people found this review helpful

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From: FlowrBx

On Jun 27, 2005

I made this this evening and as others have said, it was quite easy. I thought I had tomato sauce but I did not so I used a can of diced tomatoes instead. We are not fans of kidney beans so I substituted black beans. Next time I might add a bit more moisture to the hamburger layer as the cornmeal seemed to absorb it all - but yes, there will definitely be a next time. Thank you Fluffy for the fine recipe!

12 people found this review helpful

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