Stovetop Tamale Pie
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Ingredients
- 1/2 pound ground beef, 90% lean
- 1 can kidney beans, low-sodium (15 1/2 ounce, drain and save liquid)
- 1/3 cup of bean liquid
- 1 cup tomato purée (canned)
- 1 tablespoon onion (minced)
- 1/8 tablespoon chili powder
- 1 can whole kernel corn (15 ounces, not drained)
- 1/2 cup yellow cornmeal
- 1 dash salt
- 1 1/4 cups cold water
- 1/8 teaspoon chili powder
Instructions
- Wash hands with soap and water.
- Cook beef in hot skillet until lightly browned. Drain off fat.
- Stir in remaining ingredients. Bring to a boil.
- Reduce heat, cover, and simmer 10 minutes.
- Place chili in a 10-inch skillet. Stir in corn. Heat thoroughly.
- As chili heats, mix cornmeal and salt with water in a sauce pan. Cook over medium heat, stirring constantly until thickened, about 2 minutes.
- Spread cornmeal mixture over hot chili to form a crust. Sprinkle with chili powder.
- Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
Nutrition
| Calories | 349 |
|---|---|
| Protein | 21 g |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 37 mg |
| Sodium | 679 mg |
| Carbohydrates | 52 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Illinois Extension Service