Source: Family Circle


Recipe Summary

15 mins
20 mins
25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees F.

  • 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.

  • 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.

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

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

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

  • 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.

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

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

Nutrition Facts

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