TAMALE PIE (Adapted from a recipe in Food Day Magazine, , Makes 4 servings
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Corn muffin mix Make corn muffins according to mix instructions. 3/4 lb extra-lean ground beef 1 medium onion, finely chopped 10 oz medium salsa, lightly drained 1/2 cup sliced black olives 1 cup frozen corn kernels 1/2 teaspoon ground cumin Heat oven to 425 degrees. Heat a 10-inch oven-proof skillet over medium-high heat. Add the ground beef and onions and saute 5 minutes. Drain off any fat; stir in salsa, olives, corn and cumin. Remove mixture to a plate momentarily and wipe out the skillet with a paper towel. 4 or more large corn muffins, crumbled 1 cup grated cheddar cheese, plus an additional 1/3 cup Sour cream (regular, light or non-fat), optional Place the corn muffin crumbs in the skillet, gently pressing up the sides about an inch and into the bottom. Make a fairly thick crust. Add a little moisture if needed, to make crust hold together. Sprinkle on cheese. Fill the pie with the meat mixture and then sprinkle with the remaining cheese. Bake about 10 minutes or until the cheese has melted. Slice into wedges and lift out gently with a spatula. Top with dollops of sour cream, if desired. This recipe lends itself very well to experimenting with variations; hotter salsa, different cheese, other ground meats, etc.