Amalia's Tamale Pie

  • ​1 pound lean ground beef
  • 1 cup chopped scallions
  • 2 cups Amalia's Cocina Chili Colorado Sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup water
  • 1 box (8-1/2 oz) corn muffin mix
  • 1 can (8-1/2 oz) cream-style corn
  • 1 can (4-1/2 oz) chopped green chiles
  • 1/4 cup milk
  • 1/2 cup Mexican blend cheese
  • 1 large egg

Cook beef and 3/4 scallions in large nonstick skillet over medium-high heat 2-3 minutes, breaking up beef with a wooden spoon, until no longer pink. Stir in Chili Colorado sauce, beans and water. Bring to boil, reduce heat and simmer 10 -12 minutes to develop flavors and thicken sauce slightly.

Meanwhile mix muffin mix, corn, chiles, milk, cheese, egg and remaining 1/4 cup scallions (mixture will be soupy).

Spoon muffin mixture over beef mixture in skillet to cover. Cover skillet with lid and continue simmering 12- 14 minutes until top looks dry and a pick inserted in topping comes out with slightly moist crumbs.

Top with favorite Mexican condiments (sour cream, guacamole or salsa).

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