They'll be eating right down to the crumbs Fast & Fresh: Ground round, salsa and cheese create a Southwest meal in a skillet before you can say 'Hot tamale!'

March 13, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

This may not be the true-blue version as Southwesterners see it, but there's a lot of debate about what the authentic tamale pie holds and this one is sure to please.

If cutting fat is a goal, trade ground white-meat chicken for the beef and the low-fat varieties of the cheese, corn muffins and sour cream. Build a salad from the salad bar or use packaged vegetables. Finish off with fresh fruit. Tamale pie

Serves 4

12 ounces ground round (or ground chicken)

1 medium onion, finely chopped

1 1/4 cup medium (or hot) salsa, lightly drained

1/2 cup sliced black olives

1 cup frozen corn kernels

1/2 teaspoon cumin

4 large corn muffins, crumbled

1 1/3 cup shredded Cheddar cheese, use divided

sour cream (regular, light or non-fat), (optional)

Heat oven to 425 degrees.

Heat a 10-inch oven proof skillet over medium high heat. Add the ground beef and onions and saute five minutes. Drain off any fat; stir in salsa, olives, corn and cumin. Hold on a plate momentarily. Wipe out the skillet with a paper towel.

Place the corn muffin crumbs in the skillet, gently pressing up the sides about an inch and into the bottom. Sprinkle on 1 cup of the cheese. Fill the pie with the meat mixture and then sprinkle with the remaining 1/3 cup cheese. Bake about 10 minutes or until the cheese has melted. Slice into wedges and lift out gently with a spatula. Top with dollops of sour cream, if desired.

Pub Date: 3/13/96

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