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Prep 15min
Total55min
Ingredients7
Servings6
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Ingredients
1
lb ground beef (at least 80% lean)
1
can (10 oz) Old El Paso™ Medium Red Enchilada Sauce
2
cans (4 oz) Old El Paso™ Chopped Green Chiles
1
teaspoon chili powder
1 1/2
cups shredded cheddar cheese (6 oz)
1
box (8.5 oz) corn muffin mix
Milk and egg called for on muffin mix box
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Steps
1
Heat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Remove from heat. Sprinkle with 1 cup of the Cheddar cheese.
2
Meanwhile, make corn muffin batter as directed on box. Stir in remaining 1 can green chiles and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
3
Bake 35 to 40 minutes or until topping is golden brown. Cool 5 minutes.
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Make it fresh! Top with diced tomatoes, sliced green onions, fresh cilantro leaves, sour cream and pico de gallo or salsa, if desired.
Serve our easy tamale pie recipe with a fresh green salad to round out your meal.
Skillet (and handle) will be hot, so be sure to cover the handle with a potholder or kitchen towel before serving.
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