Tamale Pie Ii Recipe

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Tamale Pie Ii Ingredients

2 lb lean ground beef
2 each medium green and/or red swee
1 peppers, seeded and chopped
11 oz can condensed nacho cheese s
4 1/2 oz sliced pitted ripe olives, d
8 oz jar mild chunky salsa (3/4 c
1/4 cup water
2 each 8 oz pkgs corn muffin mix
3/4 cup shredded colby cheese (3 oz)
1 cherry tomatoes, quartered (
1 whole pitted ripe olives (op
1 medium onion, chopped

A Recipe for
Tamale Pie Ii

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Tamale Pie Ii Recipe
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This is a recipe for Tamale Pie Ii from the recipe cookbook of Recipes-to-go (Meat)

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Tamale Pie Ii

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Tamale Pie Ii Directions

In a 12-inch skillet cook ground beef, peppers, and onion till meat is
brown. Drain off fat.
Stir in soup, sliced olives, salsa, and water. Bring to boiling;
reduce heat. Simmer, uncovered, for 5 min. Remove from heat.
Meanwhile, prepare corn muffin mix according to package directions.
Spread half of the muffin batter into a greased 13x9x2-inch baking
dish. Spoon the hot meat mixture over the muffin layer. Carefully
spread the remaining corn muffin batter over the meat mixture.
Bake in a 350øF oven for 30-35 min. or until muffin layer is golden.
Top with cheese. If desired, garnish with tomatoes and whole olives.
Cut into squares.
Makes 12 to 15 servings.
Recipe provided by Connecticut Dairy Industry Council

Serves: 12

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Tamale Pie Ii Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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