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Add a photoVariations Black beans and / or corn, both good stand-ins for the olives, increase fiber and protein. For a change from cheddar, top tamales with queso fresco as they come our of the oven.
Ingredients
- 1 lb ground beef
- 1 lb tomatooes, chopped
- 1/4 cup pitted olives (such as green, ripe) Kalamata, and/or Nicoise), coursely chopped
- 1/2 tsp each salt and ground black pepper
- 1 81/2 oz pkg corm muffin mix
- 1/4 cup shredded cheddar cheese (2 ounces) Pitted olives, coursely chopped tomatoes, and cilantro leaves (optional)
Directions
- 1.. Preheat oven to 425 F. In a 12 inch skillet cook beef until browned. Drain off Fat. Add chopped tomatoes, olives, 1/4 cup of water, salt and pepper. Cook, stirring ocassionally, until heated through.
- 2. Prepare corn muffin mix according to package directions. Divide hot ground beefamong four 12 to 16 oz casserole dishes. Top with muffin mix, sprinkle with cheddar cheese.
- 3. Bake 15 to 17 minutes or until topping is lightly golden and cooked through. Top with olives, tomatoes, and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 407 | |
| Calories from Fat 317 | 78% |
| Total Fat 35.21g | 44% |
| Saturated Fat 11.08g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 400mg | 17% |
| Potassium 289mg | 8% |
| Total Carbs 0.26g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 21.48g | 34% |
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