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This southwestern-style tamale pie is certain
to become a favorite of the whole family.
- 1 pound lean ground beef
1/2 cup onion, coarsely chopped
1/3 cup red bell pepper, coarsely chopped
1/3 cup green bell pepper, coarsely chopped
1 large clove garlic, finely chopped
1 teaspoon fresh cilantro, chopped (optional)
1 can (14 ounces) tomatoes, undrained
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
Black pepper, to taste
1 package cornbread mix
2 tablespoons Parmesan cheese
- Brown ground beef and onion in nonstick
skillet. Cook 5 to 6 minutes, stirring occasionally until beef
is no longer pink; drain. Add bell peppers, garlic and cilantro.
Stir in tomatoes (including liquid) breaking up tomatoes with
a fork. Add chili powder, oregano, cumin, chili pepper flakes
and black pepper.
- Reduce heat and simmer until thick. Transfer
to a 9-inch pie plate.
- Using package directions, mix cornbread
and add Parmesan cheese. Spread evenly and quickly over meat
- Bake in preheated 375ºF (190ºC)
oven for 20 to 25 minutes, or until topping is golden brown.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.