Quick & Easy Tamale Pie

I make a Quick & Easy Tamale Pie casserole that I thought I'd share on the blog.  It's a simple dish that makes use of items I almost always have hanging around in my pantry.  It's so easy to throw together, it makes an excellent last minute meal...and it tastes great.  (well, we all think so :)  I like to make it when I'm craving something with a Mexican flair...or when I need to get dinner on the table, but I don't really feel like cooking.  Since I use canned chili, chili beans and a box of Jiffy corn muffin mix, it comes together pretty quick ~ I like that.  I also like to use low fat versions of the chili, cheese and Greek yogurt/sour cream to keep it lower fat, but you still get all the flavor.  (cut those fat grams where you can :)  While the tamale pie is baking, I'll usually make a garden salad and slice some fruit to round out the meal.  Hope you like it as much as we do ~ Enjoy!

Quick & Easy Tamale Pie
serves 4~6

  • 1  15oz can turkey chili without beans (or your favorite kind)
  • 1  15oz can chili beans in chili sauce
  • 1  cup diced white onion
  • 1  cup frozen corn, thawed
  • 1/2  cup diced bell pepper (optional)
  • 1  box Jiffy corn muffin mix ~ prepared according to box instructions
  • 1  cup shredded low fat cheddar cheese
  • dried cilantro & paprika for garnish (optional)
  • fat free Greek yogurt or sour cream (optional)

Preheat oven to 400 degrees.   Prepare corn muffin mix according to box instructions, set aside.  Saute onions & bell pepper in a non-stick skillet, with a little water or oil, over medium heat until they become soft, about 3-5 minutes.  When veggies are tender, add the thawed corn & the cans of turkey chili & chili beans.  Stir until well combined and heated through.  Pour the hot chili mixture into a large greased casserole dish.  Spoon the corn bread batter over the top of the chili mixture; smoothing it to the edges.  Sprinkle the cheese over the top of the corn muffin batter.  Finally, sprinkle some dried cilantro & paprika all over the top of it all, if using.  Bake for about 15-20 minutes, or until the corn muffin batter is done & golden brown.  Serve with a dollop of fat free Greek yogurt (or sour cream) if desired.


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