Tamale Pies
Bake these corn muffin-topped beef casseroles in individual portions so everyone gets his or her fair share of the Mexican dinner recipe.
Ingredients
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1 pound ground beef
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1 pound tomatoes, chopped
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½ cup pitted olives (such as green, ripe, Kalamata, and/or Nicoise), coarsely chopped
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¼ cup water
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½ teaspoon salt
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½ teaspoon ground black pepper
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1 8.5 ounce corn muffin mix
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½ cup shredded cheddar cheese (2 ounces)
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Pitted olives, coarsely chopped tomatoes, and cilantro leaves (optional)
Directions
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Preheat oven to 425°F. In a 12-inch skillet cook beef until browned. Drain off fat. Add chopped tomatoes, the 1/2 cup olives, the water, salt, and pepper. Cook, stirring occasionally, until heated through.
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Prepare corn muffin mix according to package directions. Divide hot ground beef among four (12- to 16-ounce) casserole dishes. Top with muffin mix; sprinkle with cheddar cheese.
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Bake for 15 to 17 minutes or until topping is light golden and cooked through. If desired, top with olives, chopped tomatoes, and cilantro.