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South of the Border Supper

Some of my good friends and fellow bloggers continue to remind me that busy cooks are always interested in simple main dish recipes for family suppers. This is especially true in the fall when everyone is busy with school and extracurricular activities.  Knowing this, I decided to revive the Martha White® Tamale Skillet Pie recipe to share with you. This recipe was a Cornbread Cook-Off Finalist in 1999 and is still delicious and heart-warming. Tex-Mex influenced dishes pair well with cornbread.

Tamale skillet pie

The filling for Tamale Skillet Pie recipe is simple and straightforward, requiring no vegetable chopping. Begin by browning ground beef, add a can of tomatoes with green chilies, a can of whole kernel corn with red and green peppers, chili powder and water. Top with a cheesy cornbread mix batter and bake. What could be easier?

The delicious flavors will appeal to all ages.  The pie can be topped with chopped lettuce, sour cream, avocado, cheese or any of your favorites. The seasoning is mild, appealing to picky eaters, but could easily be spiced-up with taco seasoning for more adventurous appetites.

For other easy main dish recipes, perfect for nippy fall weather, visit marthawhite.com and search the main dish and cornbread sections.

 

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