Tamale Pot Pie

Name: Tamale Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters biscuit baking mix, divided; 64 grams sliced black olives, drained; 411 grams diced tomatoes; 1 Tbsp chili powder; 118 milliliters cornmeal; 1 egg; 473 milliliters frozen corn, thawed; 2 Tbsps chopped green chiles; 454 grams ground beef; 2 teaspoons ground cumin; 118 milliliters milk; 1 teaspoons salt

Tamale Pot Pie might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 23g of fat, and a total of 450 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. A mixture of biscuit baking mix, ground cumin, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Cook ground beef in a large skillet over medium heat until browned; drain. Stir in corn, tomatoes, olives, 2 tablespoons baking mix, chili powder, cumin and salt. Bring to a boil; boil stirring frequently, one minute. Keep warm over low heat.

Ingredients you will need

Chili Powder

Ground Beef

Baking Mix

Tomato

Olives

Cumin

Corn

Salt

Equipment you will use

Frying Pan

Stir together remaining ingredients until blended.

Pour beef mixture into an ungreased 9"x9" baking pan.

Ingredients you will need

Beef

Equipment you will use

Baking Pan

Spread cornmeal mixture over beef mixture.

Ingredients you will need

Cornmeal

Spread

Beef

Bake, uncovered, at 400 for 20 to 30 minutes or until crust is golden.

Ingredients you will need

Crust

Equipment you will use

Oven

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

237milliliters

biscuit baking mix, divided 64grams

sliced black olives, drained 411grams

diced tomatoes 1Tbsp

chili powder 118milliliters

cornmeal 1

egg 473milliliters

frozen corn, thawed 2Tbsps

chopped green chiles 454grams

ground beef 2teaspoons

ground cumin 118milliliters

milk 1teaspoons

salt

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 Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.