Not-So-Corny Tamale Pie |
"Looking for a tamale pie, however no longer crazy about all that corn? This dish doesn't have bits of corn, it's miles a nice meat-and-beans dish."
Ingredients :
- 2 teaspoons vegetable oil, or as wished
- 1 small onion, chopped
- 1 half pounds floor pork
- 1 (15 ounce) can pinto beans, rinsed and tired
- 1 (15 ounce) can black beans, rinsed and drained
- half of cup shredded Mexican cheese combo (non-compulsory)
- 1 (14 ounce) can diced tomatoes with green chile peppers (consisting of RO*TEL®)
- 2 (8.Five ounce) applications corn bread blend (which include Jiffy®)
- 2/3 cup milk
- 2 eggs
Instructions :
Prep : 15M | Cook : 8M | Ready in : 40M |
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- Preheat oven to 400 degrees F (two hundred tiers C).
- Heat oil in a cast-iron skillet over medium-excessive heat; saute onion till gently browned, 5 to ten minutes. Add floor red meat; cook dinner and stir until beef is browned and crumbly, five to 10 minutes. Mix pinto beans and black beans into pork combination.
- Sprinkle Mexican cheese blend over red meat-bean combination; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
- Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over pinnacle of red meat-bean combination.
- Bake in the preheated oven until a toothpick inserted in the middle of the cornbread comes out clean, 15 to twenty minutes.
Notes :
- Bake the pie in a 2-quart baking dish or 9x13-inch baking dish in case you do not have a solid iron skillet.
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