Stuffed Beef & Black Bean Tamale Pie
Prep: 20 minutes
Cook: 25 minutes
Servings: Serves 4
1 lb. lean ground beef
1 package (1-1/4 ounces) taco seasoning mix
1 can (15-16 ounces) black beans, rinsed and drained
1/2 cup water
1 can (8-3/4 ounces) corn, drained well
1-1/2 cups light dairy sour cream, divided
1-1/2 cups shredded Co-Jack or Cheddar cheese, divided
3/4 cup thinly sliced green onions
1 package (8-1/2 ounces) corn muffin mix
Heat oven to 400°F. Brown ground beef in large nonstick skillet over medium
heat 8-10 minutes or until beef in no longer pink. Pour off drippings.
Stir seasoning mix into beef. Add beans and water; bring to a boil. Reduce
heat and simmer 5 minutes, stirring occasionally.
Meanwhile combine corn muffin mix, 3/4-cup sour cream, 3/4-cup shredded
cheese and 1/2-cup of green onions in medium bowl, mixing just until dry
ingredients are moistened. (Batter will be stiff.)
Spread slightly more than half of batter onto bottom and up sides of 9-inch
pie pan. Spoon corn evenly on top of batter. Top with beef mixture. Spoon
remaining batter around outer edge of pie, then carefully spread batter
toward center, leaving a 3-inch circle in center uncovered.
Bake at 400°F 23-25 minutes, or until top is golden brown. Top with
remaining sour cream, cheese and green onion. Cut into wedges.