Print (No Image)

Stovetop Tamale Pie

Nutrition Facts
Servings per Recipe:
4 servings
 Amount Per Serving
Calories 280
Fat 5g
Sodium 750mg
Total carbohydrate 39g
Fiber 10g
Protein  21g
1/2 lb. lean ground beef
1 can (15 ounces) kidney beans, undrained
1 cup canned tomato puree
1 Tbsp. dried minced onion
1½ Tbsp. chili powder
1 can (8 ounces) whole kernel corn, undrained
1/2 cup yellow cornmeal
 Dash of salt
1¼ cup cold water
1/8 tsp. chili powder
  1. Brown ground beef in skillet over medium heat until no longer pink. Drain off excess fat.
  2. Stir in undrained kidney beans, tomato puree, minced onion & 1 1/2 Tbsp. chili powder.
  3. Bring to a boil and then reduce heat. Cover and simmer for 10 minutes.
  4. Stir in corn.
  5. Continue to cook over low heat.
  6. In a separate saucepan, mix cornmeal, salt and water.
  7. Cook cornmeal mixture over medium heat, stirring constantly until thickened, about 2 minutes.
  8. Spread cornmeal mixture over hot chili to form a crust.
  9. Sprinkle with the 1/8 teaspoon chili powder.
  10. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.

Keywords: beans, canned tomato puree, corn, cornmeal, ground beef, meat, Mexican, tamale, vegetables

Add a Note:

View in Spanish
Share this recipe with your friends    Share on Facebook    Tweet on Twitter