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| | | |  | | | Cook’s Tip: Eight ounces shredded Mexican cheese blend may be substituted for taco-seasoned cheese.
Cook’s Tip: Prepared thick-and-chunky salsa may be substituted for refrigerated salsa.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Beef Tamale Pie
20 minutes
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Ingredients: |
| 1 |
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pound ground beef (75% to 80% lean) |
| 1 |
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package (8 ounces) shredded taco-seasoned cheese |
| 3 |
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cups corn chips |
| 1/2 |
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cup refrigerated prepared salsa, drained |
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Additional salsa |
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Instructions: |
| 1. |
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Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Add cheese; cook and stir 1 to 2 minutes or until cheese is melted. |
| 2. |
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Meanwhile place 2 cups corn chips in 9-inch pie plate. Crush chips slightly to lay flat on bottom of pie plate. |
| 3. |
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Spoon beef mixture over crushed corn chips; press gently with back of spoon to form even layer. Top with remaining 1 cup corn chips and 1/2 cup salsa. Serve immediately. |
| 4. |
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To serve, cut pie into wedges and carefully remove with pie server. Top with additional salsa, as desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 661 calories; 46 g fat (20 g saturated fat; 10 g monounsaturated fat); 131 mg cholesterol; 878 mg sodium; 22 g carbohydrate; 1.2 g fiber; 38 g protein; 5.4 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 2.8 mg iron; 18.5 mcg selenium; 7.1 mg zinc. |
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