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Black Bean Tamale Pie

From Traveling Desperado

<p>This easy hardy recipe will be a family favorite. A corn bread bottom loaded with meat &amp; beans. For a change of pace, try topping with lettuce, guacamole &amp; salsa.</p>
Source: Rowdy Stickhorse Wild Acres (Entered by Paulette Rink)
Serves: 6-8

1 lb Ground meat of choice
1 Onion/Chopped
1 Bell pepper/Chopped
1 Can Black Beans/drained & rinsed
1 C Salsa
1 (8 1/2oz)package Corn Bread/Muffin Mix
1/4 C Milk
1 Egg
2 C Cheese/Shredded-divided
Sour cream, olives,

Step by Step Instructions
  1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside.
  2. In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes.
  3. Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.
  4. TO FREEZE: Coll completely. Wrap tightly in foil. May be frozen for up to 3 months. TO REHEAT: Thaw in refrigerator overnight. Place foil wrapped pie on a baking sheet. Bake at 350 for 20-30 minutes or until heated through.