Stuffed Beef & Black Bean Tamale Pie

Total preparation and cooking time: 50 minutes

1 pound ground beef
1 package (1-1/4 ounces) taco seasoning mix
1 can (15 to 16 ounces) black beans, rinsed, drained
1/2 cup water
1 can (8-3/4 ounces) corn, drained well
3/4 cup light dairy sour cream
3/4 cup shredded Co-Jack or Cheddar cheese
1/3 cup thinly sliced green onions

Crust:
1 package (8-1/2 ounces) corn muffin mix
3/4 cup light dairy sour cream
3/4 cup shredded Co-Jack or Cheddar cheese
1/2 cup thinly sliced green onions

Heat oven to 400°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 1/2-inch crumbles. Pour off drippings.

Stir seasoning mix into beef. Add beans and water; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.

Meanwhile combine crust ingredients in medium bowl, mixing just until dry ingredients are moistened. (Batter will be stiff.)

Spread slightly more than 1/2 of batter onto bottom and up side of 9-inch pie pan. Spoon corn evenly on top of batter. Top with beef mixture. Spoon remaining batter around outer edge of pie, then carefully spread batter toward center, leaving 3-inch circle in center uncovered.

Bake in 400°F oven 23 to 25 minutes or until top is golden brown. Top with sour cream, cheese and green onions. Cut into wedges.

Makes 4 servings.

Nutrition information per serving: 924 calories; 47 g protein; 87 g carbohydrate; 43 g fat; 1666 mg sodium; 141 mg cholesterol; 6.9 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 5.9 mg iron; 5.9 mg zinc.