101 Things to Do With Canned Soup by Donna Kelly & Stephanie Ashcraft

Author:Donna Kelly & Stephanie Ashcraft
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2007-08-14T16:00:00+00:00

Beef & Pork

Souper Tamale Pie

1 pound lean ground beef

1 bunch green onions, thinly sliced (about 1 cup)

2 cans (15 ounces each) ready-to-serve steak fajita soup

1 can (6 ounces) tomato paste

2 cups frozen corn, thawed

1 can (4 ounces) sliced black olives

1 tablespoon chipotle chili powder, or more to taste

3 cups grated cheddar cheese, divided

1 large egg, lightly beaten with a fork

1 cup milk

2 tablespoons canola oil

3/4 cup cornmeal

3/4 cup flour

1 tablespoon baking powder

Preheat oven to 400 degrees.

In a frying pan, brown the ground beef; drain oil and place in a 3- to 4-quart casserole dish. Stir onions, soup, tomato paste, corn, olives, chili powder, and 2-1/2 cups cheese into the cooked beef.

In a medium mixing bowl, stir egg, milk, and oil together. Mix dry ingredients together and stir into egg mixture. Pour on top of mixture in casserole. Bake 20–25 minutes, or until cornbread topping is cooked through in the middle and lightly browned on top. Remove from oven and sprinkle remaining cheese on top; serve warm. Makes 8–10 servings.

Variation: Replace ground beef with ground turkey or chicken. Replace soup with chicken fajita or chicken tortilla soup.

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