Tamale Pie

46
Filling:
1 1/4 lbs. lean ground beef
1 can (14.5 oz) diced tomatoes ( undrained )
1 can (15 oz) Ranch Style Pinto Beans ( drained )
2 c. whole kernel corn
1 can (4 oz.) diced green chilies ( drained )
1/3 c. chopped bell pepper
1/3 c. chopped onion
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. dried oregano leaves
1/4 tsp. garlic powder
1/4 tsp. dried cilantro leaves
Crust:
1/2 c. flour
1/4 c. cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg ( beaten )
1/2 c. milk
paprika ( optional )
Preheat oven to 350 degrees. Grease a 2 or 3 quart baking dish. Brown ground beef in skillet; drain. Add all the remaining ingredients for the filling. Cook over medium heat for 15 minutes. Spoon this...
See the full directions on my site
Nutritions

Calories
3716

Sodium
7688mg
320% DV

Fat
130g
200% DV

Protein
183g
366% DV

Carbs
435g
148% DV

Fiber
40g
162% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV