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Pour off any fat. Step 2. Stir the corn with its liquid, picante sauce and cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Prepare the corn muffin mix according to the package directions. Using 2 spoons, drop the batter evenly on top of the beef mixture. Step 3. Bake for 25 minutes or until the corn muffin.
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Remove from heat. Make cornbread mixture. Combine Jiffy Mix, egg, sour cream, creamed corn, the remaining ¼ cup vegetable oil, and honey. Add cheese. Stir in about ½ cup of the cheese. Assemble tamale pie. Sprinkle the cooked meat mixture with 1½ cups of shredded cheese over the hot tamale pie filling.
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Pour enchilada sauce, whole kernel corn, black olives and diced green chilies into pan. Stir. Add sharp cheddar cheese to meat mixture, stir until melted. Pour ground beef mixture over cornbread, top with shredded Colby jack cheese. Cover with foil and bake for an additional 15-20 minutes.
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Preheat the oven to 375 degrees Fahrenheit. First, get the cornbread going. Combine the milk, egg, 1/2 cup of the cheese and cornbread mix together in a bowl. Stir in a small can of chopped green chiles if you have them. It adds a subtle flavor, plus it's an extra veggie that's easy to hide if you have picky kids.
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Mix dry ingredients. Add the cornmeal, sweetener (if using), salt, and cheese. Mix just until combined then pour the cornmeal mixture over the meat filling, smoothing evenly with a spatula. Bake. Bake at 400°F for 30 to 35 minutes, until a toothpick inserted in the center of the cornbread comes out clean.
Tamale Pie
Instructions. Cook ground beef in a deep 12-inch skillet* or cast iron pan, crumbling it into small pieces as it cooks, until browned. Add diced onion, season with salt and pepper, and sauté for 3 minutes. Add enchilada sauce, corn, chiles, chili powder, coriander, and cumin and cook for 5-10 minutes.
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Cooking instructions. Step 1. Place a large cast iron skillet over medium heat and cook ground beef for a few minutes, breaking it up into pieces as it browns. Step 2. Once browned, move it to one side of the pan and sauté the chopped onion, diced bell pepper, and garlic for 2 to 3 minutes until softened.
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Hide Images. 1. Heat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Remove from heat. Sprinkle with 1 cup of the Cheddar cheese. 2.
taco+tamale+pie+2.JPG 1,600×1,469 pixels Tamale pie, Tamale pie
Instructions. Preheat oven to 400 degrees F. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet).
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In a large skillet, cook beef over medium-high heat until no longer pink, about 8-10 minutes. Drain off excess grease if necessary. Stir in the taco seasoning, tomato sauce and green chilies. Remove from heat. In a medium mixing bowl, combine the masa harina flour, salt, baking powder.
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Preheat oven to 350ºF. Combine beef, onion, bell pepper, and garlic in a 10" ovenproof skillet. Cook until no pink remains. Drain any fat. Add taco seasoning and ¼ cup water. Simmer until water evaporates. Stir in enchilada sauce. Top with 1 ½ cups of cheese. Combine corn muffin mix, sour cream, corn, milk ,and egg.
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Instructions. First, add the Jiffy corn muffin mix, egg, sour cream and creamed corn in a medium sized bowl and stir to combined. Then add it to a cast iron skillet, smooth it out and bake it at 400° for about 20 minutes. Let it cool slightly when done.
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Prepare baking dish, spray with non stick cooking spray, set aside. Brown ground beef with onions. Drain fat. Add black beans, enchilada sauce and taco seasoning, combine well. Simmer 5 minutes, set aside. In a medium-sized mixing bowl, prepare cornbread topping. Add jiffy cornbread mix, creamstyle corn, sour cream and egg.
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First, make the filling: Brown a pound of ground beef, drain the grease, and remove to a plate. In the same pot, add some olive oil, stir in fresh minced garlic until fragrant, and then whisk in flour and cook for a minute. Whisk in the beef broth and tomato sauce followed by all of the spices. Simmer until thickened.
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Prepare the Jiffy cornbread mix according to package directions all in one mixing bowl. Spread the cornbread batter on top of the meat mixture. Bake, uncovered, at 400 for 20 minutes or until the cornbread topping is golden. Top with shredded cheese and remaining french fried onions.
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Stir in taco seasoning, beans, corn and enchilada sauce; Set aside. In a bowl, stir together cornbread mix, egg and water until evenly combined. Pour into a greased skillet and bake at 400F for 15 minutes. When done, reduce oven heat to 350F. In the skillet with cornbread, pour meat mixture on top. Add cheese and place in the oven.
