Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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Hot Tamale Pie
Contributed by: Sharon Clanton
2 pounds ground beef
1 chopped onion
2 packages taco seasoning
1 16 ounce jar medium salsa
2 cans black beans, drained, rinsed
2 8.5 ounce boxes dry corn muffin mix
2/3 cup milk, divided
4 ounces shredded cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed
2 cups diced poblano peppers (optional)
Preheat oven to 350 degrees. Spray a 9- by 13-inch casserole dish with cooking spray. Cook and stir ground beef in large skillet over medium high heat or until no longer pink (about 10 minutes).
Add chopped onion, taco seasoning, salsa and black beans. Cook on simmer until thoroughly heated and combined. Mix one package of corn muffin mix with one egg and 1/3 cup milk. Whisk to combine.
In a separate bowl, mix second package of corn muffin with one egg, 1/3 cup of milk and half the cheddar and Monterey Jack cheese.
Spread the corn muffin mix without cheese into the baking dish. Sprinkle corn and remaining cheese, then beef mixture. Spoon the muffin mix with cheese on top of the beef and carefullly spread over the top.
Bake 50 to 60 minutes or until golden brown.
(This recipe was contributed as part of a "Cook of the Week" feature.)