Things You'll Need:
- 1 lb. ground beef
- Large skillet with lid
- Spatula
- 1 (8 oz.) can tomato sauce
- 1 (14 oz.) can kidney beans
- 1/2 cup water
- 1 (1¼ oz.) package taco seasoning
- 1 (8 oz.) package complete corn muffin mix
- Milk or water
- Fork
- Mixing bowl
- Cooking spray
- Spoon
- 1 cup shredded cheddar cheese
- 1/4 cup sliced green onion
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Step 1
Brown one pound of ground beef in a large skillet that has a matching lid and drain off the majority of the fat. Cook the meat on medium heat and use a spatula to break up larger pieces for even cooking.
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Step 2
Pour a small can of tomato sauce, an entire un-drained can of kidney beans, half a cup of water and a packet of taco seasoning into your pan of drained meat. The slimy stuff with the kidney beans will actually work to thicken the final sauce of your tamale pie.
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Step 3
Increase the heat to high and stir the ingredients until they reach a rapid boil, then reduce the heat to low and allow the dish to simmer covered for at least five minutes.
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Step 4
Prepare a batch of corn muffin mix according to the directions on the package. Many complete varieties only require that you add a small amount of water or milk and mix in a bowl with a fork.
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Step 5
Coat a spoon with cooking spray between each spoonful of corn muffin batter dropped on top of your simmered meat and vegetable mixture until the top is nearly covered.
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Step 6
Return the lid and cook over medium-low heat for approximately 15 to 17 minutes or until the top crust is fully cooked.
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Step 7
Remove the pan from the heat and top with one cup of shredded cheddar and 1/4 cup of sliced green onions. Replace the lid and allow the dish to rest for about five minutes or until the cheese has melted.
