CHEF JEFF — ONE BYTE AT A TIME: Tamale Pie Casserole

This Mexican favorite is easy to make and is very adaptable.

Tamale Pie Casserole

1 pound lean ground beef

1 medium onion, chopped (about ½ cup)

1 10¾-ounce can condensed tomato soup

1 tablespoon chili powder

1 8-ounce can whole kernel corn, drained

1 cup cooked black beans (optional)

1 6-serving size corn muffin mix

1 egg, beaten

2/3 cup milk

1 cup (4 ounces) shredded Cheddar cheese

Heat oven to 350 degrees. Brown beef with onion, stirring to crumble meat. Pour off any fat. Stir soup, chili powder, corn, beans, ½ cup water; bring to boil. Transfer mixture to shallow, 2-quart baking dish. Mix muffin mix, egg, milk just until combined (it will be lumpy). Spoon over beef mixture. Bake 30 minutes, or until cornmeal crust is golden brown. Sprinkle with cheese. Bake 5 minutes longer, just until cheese melts.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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