Tamale Pie

Tamale Pie (from Full Bellies, Happy Kids)

1 lbs. ground beef

1 can (10 oz.) diced tomatoes and green chilies, drained

1 cup chunky salsa verde, La Victoria

1 pkg (8.5 oz.) corn muffin mix, Jiffy

1 cup cream-style corn

1 can (2.25 oz.) sliced black olives, drained

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees.

In a medium saucepan, over medium heat, cook and stir ground beef until browned, breaking up clumps. Drain off fat; stir in tomatoes and salsa until thoroughly combined. Transfer to 1.5-quart casserole dish.

In a small bowl, stir together muffin mix and corn just until combined. Spread over mixture casserole. Sprinkle with olives.

Bake in preheated oven for 45 to 50 minutes or until bubbly. (If edges start to brown, cover with foil.) Top with cheese. Bake for 5 minutes more or until cheese is melted.

Karlene's Note: I loved this dish it was delicious. I did make a couple adjustments. I did not use salsa verde, instead used Pace picante sauce, which is a standard in my household. Also I did not measure out a cup of the cream style corn I just dumped the whole can in.