1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 small onion, chopped
2 garlic cloves, pressed
16 ounces seasoned pork or beef taco meat
1 can (10 ounces) red enchilada sauce
1 cup frozen corn, thawed
1 1/2 cups refrigerated prepared masa (dough) for tamales
Chop peppers and onion; set aside. Place seasoned beef in large (10-inch) skillet. Cook beef mixture over medium-high heat 10-15 minutes or until meat crumbles and begins to brown. Remove skillet from heat; carefully drain fat.
Add peppers, onion, corn and garlic pressed with garlic press to skillet. Stir in enchilada sauce; mix well. Gently drop 12 level scoops of prepared masa mixture using medium scoop on top of meat mixture. Cover skillet with lid.
Return skillet to stove top. Simmer over medium-low heat 14-16 minutes or until masa is slightly puffed and begins to set. Remove skillet from heat. Serve immediately.
Yield: 6 servings