Instructions

1. Brown one pound of ground beef in a large skillet that has a matching lid and drain off the majority of the fat. Cook the meat on medium heat and use a spatula to break up larger pieces for even cooking.

2. Pour a small can of tomato sauce, an entire un-drained can of kidney beans, half a cup of water and a packet of taco seasoning into your pan of drained meat. The slimy stuff with the kidney beans will actually work to thicken the final sauce of your tamale pie.

3. Increase the heat to high and stir the ingredients until they reach a rapid boil, then reduce the heat to low and allow the dish to simmer covered for at least five minutes.

4. Prepare a batch of corn muffin mix according to the directions on the package. Many complete varieties only require that you add a small amount of water or milk and mix in a bowl with a fork.

5. Coat a spoon with cooking spray between each spoonful of corn muffin batter dropped on top of your simmered meat and vegetable mixture until the top is nearly covered.

6. Return the lid and cook over medium-low heat for approximately 15 to 17 minutes or until the top crust is fully cooked.

7. Remove the pan from the heat and top with one cup of shredded cheddar and 1/4 cup of sliced green onions. Replace the lid and allow the dish to rest for about five minutes or until the cheese has melted.