Did you know that Campbell’s has a “Fiesta Nacho Condensed Soup?”  I didn’t, until I made my friend, Katy’s, mother’s tamale pie, which calls for it.  As soon as I tasted it, I knew I had to try it in other things to have some fun with it.

You know that slightly spicy cheese & tomato dip  (I think it’s made with Velveeta & Rotel) that people bring in crockpots to potlucks & serve with tortilla chips?  Well, that is what the soup reminds me of!  And at 120 calories/half cup–I can guarantee you it’s a calorie bargain compared to the Velveeta dip (you’d get less than half as much Velveeta dip for that many calories).

After making the tamale pie….

I bought a few more cans and made nacho appetizers (which we turned into a meal)….

And then whipped up some nacho tacos (just replace the cheese with the heated soup)

As for the tamale pie, it was very good (everything was good, but this blog is about the pie so I’m concentrating on that).  It will definitely be a recurring meal at our dinner table.  I’m almost embarrassed to say it’s the best thing I’ve eaten in a few weeks b/c it’s so simple to prepare & doesn’t that sort of mean I’m a bad cook if I can’ t make something from scratch that tastes better?  Oh well, I don’t care!

Honestly, I don’t know if the best thing about it is how easy it is to make, how tasty it is, or that it’s Weight Watchers friendly.  That’s right, people!  You can have a big slice of beefy, cheesy, cornbread topped pie without feeling guilty!!!  Now how’s that for a winner?

Tamale Pie

Recipe courtesy of Katy R.
Serves 6

1 lb. lean ground beef (I used bison, so mine was lower in cals than what is stated below)
1 pkg. taco seasoning (or 3 tablespoons homemade)
1 can Rotel tomatoes
1 can nacho cheese soup
1 can corn, drained
1 box of Jiffy corn bread
1 egg
1/2 cup milk (I used skim)

Brown meat & drain off any fat. Stir in taco seasoning, Rotel tomatoes, and can of corn.  Simmer for 15 minutes, stirring occasionally.  Pour into 13×9 baking dish that has been coated with cooking spray & spread nacho soup over the beef.  Mix Jiffy mix with the egg & milk & spread over the nacho cheese soup.  Bake at 425 until cornbread is brown on top, about 15 minutes.

Serve with a salad and you are good to go!!!  *Heads up to Moms: this dish is very kid friendly!

Nutrition Facts (prepared with lean ground beef & skim milk)
Per Serving
436 Calories
15.2 g Fat
6.9 g Saturated fat
113 mg Cholesterol
835 mg Sodium
42.9 g Carbohydrates
2.8 g Fiber
12 g Sugar
31 g Protein
*9 Weight Watchers Points

Based on a 2,000 calorie diet, one serving provides
15% Vitamin A
14% Vitamin C
17% Calcium
25% Iron

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Update 7/15/09

I made this again today, but this time added a cup each of quartered and sliced zucchini and yellow summer squash, along with a cup of diced onion.  This really bulked up the filling layer and it was no less tasty. There is no end of variations on this recipe, I’m sure–I think beans would be a wonderful addition or even replacement for the meat.