Corn Bread Tamale Pie Recipe
Ingredients
| Ground beef | 1 Pound | |
| Onion | 1 Medium, chopped | |
| Tomato soup | 1 Can (10 oz) | |
| Salt | 3⁄4 Teaspoon | |
| Chili powder | 1 Tablespoon | |
| Whole kernel corn | 1 Cup (16 tbs), drained | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Cornmeal | 3⁄4 Cup (12 tbs) | |
| Flour | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Egg | 1 , beaten | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Oil | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2436 Calories from Fat 1355
% Daily Value*
Total Fat 151 g233%
Saturated Fat 50.9 g254.6%
Trans Fat 0 g
Cholesterol 544.7 mg181.6%
Sodium 3731.9 mg155.5%
Total Carbohydrates 181 g60.4%
Dietary Fiber 20.7 g83%
Sugars 43.9 g
Protein 104 g207.9%
Vitamin A 118.4% Vitamin C 145.1%
Calcium 85.3% Iron 77.5%
*Based on a 2000 Calorie diet
Directions
Add soup, 1/4 teaspoon salt, chili powder, corn and green pepper; simmer for 15 minutes.
Pour into greased 2-quart casserole.
Combine cornmeal, flour, sugar, remaining salt, baking powder, egg, milk and oil.
Stir until just moistened.
Spread cornmeal mixture over beef mixture.
Bake at 425 degrees for about 25 minutes or until browned.
Chef
