Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

    Advertisement
Instructions Checklist
  • Cook bacon in 10-inch nonstick ovenproof skillet over medium heat until crisp, 8 to 10 minutes. Remove bacon from skillet with slotted spoon to paper toweling to drain.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In bacon drippings in skillet, cook onion and garlic until slightly softened, 3 to 5 minutes. Add beef; cook, breaking up with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in condensed soup, chili powder, 1/2 teaspoon salt and the paprika. Transfer to bowl.

Instructions Checklist
  • In bottom of skillet off heat, arrange pepper rings, reserved bacon and whole (or halved) olives. Top with corn and then meat mixture.

Instructions Checklist
Instructions Checklist
  • Sift together flour, cornmeal, sugar, baking powder and remaining 1 teaspoon salt into a bowl.

Instructions Checklist
  • Mix egg, milk and butter in small bowl. Pour into flour mixture; mix with fork until combined. Spread batter evenly over meat mixture.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in 350 degree F oven for about 25 minutes or until top is golden and set. Remove from oven. Cover tightly; let stand 10 minutes.

Instructions Checklist
  • Heat tomato sauce and sliced olives in small saucepan until heated through, 5 to 7 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Invert tamale pie onto serving platter. Cut into wedges. Serve with the tomato-olive sauce.

Nutrition Facts

523 calories; 20 g total fat; 8 g saturated fat; 111 mg cholesterol; 1804 mg sodium. 60 g carbohydrates; 5 g fiber; 27 g protein;

Reviews