Tamale Pot Pie

1

lb lean (at least 80%) ground beef

1

box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained

1

can (14.5 oz) diced tomatoes, undrained

1

can (2 1/4 oz) sliced ripe olives, drained

2

tablespoons Original Bisquick® mix

1

tablespoon chili powder

2

teaspoons ground cumin

1/2

teaspoon salt

1

cup Original Bisquick® mix

1/2

cup cornmeal

1/2

cup milk

1

egg

1. Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
2. In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
3. Bake uncovered about 25 minutes or until crust is light brown.

Makes 6 servings