I got a recipe from a friend of mine once for “Tamale Pie” and it was SO good. But it was kind of complicated and took a long time to make… in my mind anyway. I’m pretty sure I only made it once on my own, and since it seemed so detailed I never made it again. PLUS I found this recipe that tasted very similar and was WAY faster/easier!!! That’s always a win in my mind!! This recipe is supposed to be cooked and baked in an ovenproof skillet, but we don’t have one, so I cook the stuff in a regular skillet and then bake it in a pyrex dish.
We had this for dinner tonight and while Stu and I were discussing whether or not it was actually “Mexican” food (I say it has to be because there’s salsa in it, ha ha) he said, “I think this is just quick food for every-day people.” And he’s right too! I’ve used this as a “fall back” meal on quite a few occasions when I have that “what’s for dinner” panic! It’s good, it’s fast (less than 30 min), and it’s pretty cheap too, so how can you go wrong there?? I usually make it sans onion and green pepper simply because I’m often too lazy to chop those when I’m scrambling for a quick dinner. It’s fine without, though I’m sure they do add to the flavor.
I have to tell you that I use this recipe on our “Meatless Monday” sometimes and rather than using ground beef, I use pinto beans. It works fabulous and my guys don’t even miss the meat because all of the flavor is still there! Try it and see. You might be surprised!
Oh, and Qade declared that this is his FAVORITE meal, so it’s gotta be good! 😉
Cornbread Hamburger Pie:
1 lb ground beef
1 med onion, chopped
1 medium green pepper, chopped
1 can condensed tomato soup, undiluted
1/4 c salsa
2 T ketchup (I don’t use this EVER)
1 T steak sauce optional (I used A-1 the first time I made this and it was revolting, just sayin’ but it’s in the original recipe so I’ll leave it up to your adventurous side to try it or not, but you have been warned! Ha ha!)
1 package (8.5 oz) corn bread/muffin mix (Otherwise known as Jiffy, and sells for $.50 at WalMart)
In a 10” ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce if desired. Prepare corn bread batter according to package directions; let stand for 2 min. Spoon over beef mixture. Bake at 400* for 15 min or until lightly browned. 4-6 servings.