Tamale Pie w/ Food Storage

I love making this recipe in my larger cast iron skillet. Wins every time.

Alrighty. Upping my food storage meal game with this great recipe. This recipe has been in my archives for just about 20 years. I made it a lot when the kids were little. I don’t know why I stopped making it. Now we are making it again. A lot. With pantry staples.

There’s some substitutions you can add if you don’t have certain things. Don’t be afraid to change things up a bit. Other additions to this recipe would be adding canned or frozen corn, canned green chlies, pinto beans, chili beans, canned chili, or using a taco seasoning packet. There are so many possibilities it’s rather exciting.

Tamale Pie w/ Food Storage

(for a 10-12″ skillet)

2 pkg. Jiffy Corn Muffin Mix, prepared but not baked

1 lb. lean ground beef, turkey or ground chicken

1 green pepper diced

1 onion diced or 1/4 cup dehydrated onion flakes

1 can black beans, rinsed and drained

1 can diced tomatoes

1 tbsp. tomato paste

1/2 cup water or broth

2 tbsp. chili powder

1 tsp. cumin

(or 1 pkg. taco seasoning)

1 tsp. Kosher salt

1 tsp. smoked paprika

1 tsp. dried basil

1 cup corn

1/2 cup olives

2 c cheddar cheese or Monterey jack cheese

Preheat your oven to 425 degrees.

In a large oven-proof skillet or cast iron skillet, brown the onion, ground meat, and diced pepper in a little oil to get things going. Stir occasionally and breaking up the meat into smaller pieces.

Add the tomatoes, paste and broth or water, black beans, corn, olives and seasonings, and simmer for 4-5 minutes until really fragrant. Once the meat mixture is simmering nicely, add half of the cheese mixture. (optional) Stir to combine. Remove from the heat.

Pour the prepared corn muffin mixes, over the meat mixture in the skillet and spread evenly over the entire surface. Top with the remaining cheese, and bake for 22-26 minutes.

Almost done.

Happy Dinnertime! Stay home. Stay Safe. XO

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