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Stovetop Tamale Pie
Servings: 4
| 1/2 lb. lean ground beef |
| 1 can kidney beans, drained (save liquid) |
| 1/3 cup bean liquid |
| 1 cup canned tomato puree |
| 1 Tbsp. instant minced onion |
| 1½ Tbsp. chili powder |
| 1 can (8oz.) whole kernel corn, not drained |
| 1/2 cup yellow cornmeal |
| - dash of salt |
| 1¼ cup cold water |
| 1/8 tsp. chili powder |
- Instructions:
- Chili:
- Cook beef in hot skillet until lightly browned and drain off fat.
- Stir in kidney beans, bean liquid, tomato puree, minced onion & 1 1/2 tablespoon chili powder.
- Bring to a boil, then reduce heat, cover and simmer 10 minutes.
- Pie:
- Place chili (Quick Chili above) in a 10 inch skillet.
- Stir in corn and heat thoroughly.
- As chili heats, mix cornmeal and salt with water in a saucepan.
- Cook over medium heat, stirring constantly until thickened, about 2 minutes.
- Spread cornmeal mixture over hot chili to form a crust.
- Sprinkle with the 1/8 teaspoon chili powder.
- Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
Nutrition Facts (per serving) - Calories 370 ~ fat 7 g ~ calories from fat 60 ~ sodium 490 mg ~ total carbohydrate 54 g ~ fiber 10 g
Keywords: beans, ground beef, corn, tamale, meat, vegetables, Mexican
This material was funded in part by USDA's Supplemental Nutrition Assistance Program (SNAP) and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-843-6154.
