Tamale Pot Pie

Hungry family? Satisfy appetites with a pot pie made with spicy ground beef and corn.

Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings

1	lb lean (at least 80%) ground beef
1	box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1	can (14.5 oz) diced tomatoes, undrained
1	can (2 1/4 oz) sliced ripe olives, drained
2	tablespoons Original Bisquick® mix
1	tablespoon chili powder
2	teaspoons ground cumin
1/2	teaspoon salt
1	cup Original Bisquick® mix
1/2	cup cornmeal
1/2	cup milk
1	egg

Total Time: 1 hour 0 min

1.	Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
2.	In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
3.	Bake uncovered about 25 minutes or until crust is light brown.
High Altitude (3500-6500 ft): Bake about 30 minutes.

Substitution:

A 15.25-ounce can of Green Giant® whole kernel corn, drained, can be used instead of the frozen corn.

Serve-With

Serve a salad of fresh greens and avocado and orange slices tossed with your favorite vinaigrette dressing.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 85mg; Sodium 690mg; Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 5g); Protein 19g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron25% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 1/2Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Via Betty Crocker