Tamale Pot Pie

Name: Tamale Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 411 grams can diced tomatoes, undrained; 1 Tbsp chili powder; 118 milliliters cornmeal; 1 egg; 255 grams box frozen corn, thawed, drained; 2 teaspoons ground cumin; 454 grams lean (at least 80%) ground beef; 118 milliliters milk; 64 grams can sliced ripe olives, drained; 1 teaspoons salt; 237 milliliters Original mix; 2 Tbsps Original mix

You can never have too many main course recipes, so give Tamale Pot Pie It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. If you have milk, salt, corn, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Heat oven to 400F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt.

Ingredients you will need

Baking Mix

Chili Powder

Tomato

Olives

Cumin

Beef

Corn

Salt

Equipment you will use

Frying Pan

Oven

Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.

In medium bowl, stir remaining ingredients until blended.

Equipment you will use

Bowl

Pour beef mixture into ungreased 9-inch square pan.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Spread cornmeal mixture over beef mixture.

Ingredients you will need

Cornmeal

Spread

Beef

Bake uncovered about 25 minutes or until crust is light brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Bowl

Ingredients

Servings:

411grams

can diced tomatoes, undrained 1Tbsp

chili powder 118milliliters

cornmeal 1

egg 255grams

box frozen corn, thawed, drained 2teaspoons

ground cumin 454grams

lean (at least 80%) ground beef 118milliliters

milk 64grams

can sliced ripe olives, drained 1teaspoons

salt 237milliliters

Original mix 2Tbsps

Original mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.