Tamale Pot Pie

Not your "usual" pot pie filling...this will be a hit!

Yield: Serves 6


  • 1 pound ground beef
  • 2 cups frozen corn, thawed
  • 1 (14 1/2-oz.) can diced tomatoes
  • 1 (2 1/4-oz.) can sliced black olives, drained
  • 1 cup plus 2 tablespoons biscuit baking mix, divided
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup cornmeal
  • 1/2 cup milk
  • 2 tablespoons chopped green chiles
  • 1 egg


  1. Cook ground beef in a large skillet over medium heat until browned; drain. Stir in corn, tomatoes, olives, 2 tablespoons baking mix, chili powder, cumin and salt. Bring to a boil; boil stirring frequently, one minute. Keep warm over low heat.
  2. Stir together remaining ingredients until blended. Pour beef mixture into an ungreased 9"x9" baking pan. Spread cornmeal mixture over beef mixture. Bake, uncovered, at 400° for 20 to 30 minutes or until crust is golden.
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