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Tamale Skillet Pie




Source of Recipe


Recipe courtesy of Martha White�.


List of Ingredients




Crust:
1 egg
3/4 cup milk
Reserved cornbread mix
4 oz. (1 cup) shredded 4-cheese Mexican cheese blend

Filling:
1 lb. lean ground beef
1 (14.5 oz.) can Ro-tel tomatoes, undrained
1 (11 oz.) can Mexicorn
1/2 cup water
2 Tblsp. chili powder
1 (6 oz.) pkg. Mexican Style Cornbread Mix
4 oz. (1 cup) shredded 4-cheese Mexican cheese blend


Recipe



Heat oven to 375� F. Brown ground beef in 10-1/2 inch ovenproof skillet over medium heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.

Add tomatoes, corn, water, chili powder and 1 tablespoon of the cornbread mix (reserve remaining cornbread mix); mix well. Bring to a boil. Remove from heat; stir in 1 cup cheese. Set aside.

Beat egg in medium bowl. Add milk and reserved cornbread mix; beat until smooth. Stir in 1 cup cheese. Pour cornbread mixture over beef mixture.

Bake at 375� F. for 25 to 30 minutes or until golden brown.

Makes 6 servings.