Stovetop Tamale Pie
Makes:
4 servings
One skillet beef and bean tamale pie that cooks on the stovetop. For an extra kick, add your favorite hot sauce to this tasty tamale pie.
Ingredients
- Quick Chili:
- 1/2 pound 90% lean ground beef
- 1 can (15.5 ounces) low-sodium kidney beans, drain and save liquid
- 1/3 cup bean liquid*
- 1 cup canned tomato purée
- 1 tablespoon onion, minced
- 1/8 tablespoon chili powder
- 1 can (15.2 ounces) whole kernel corn, not drained
- Tamale Pie:
- 1/2 cup yellow cornmeal
- 1 dash salt
- 1 1/4 cups cold water
- 1/8 teaspoon chili powder
Directions
Prepare Chili:
- Wash hands with soap and water.
- Cook beef in large, hot skillet until lightly browned. Drain off fat.
- Stir in remaining ingredients. Bring to a boil.
- Reduce heat, cover, and simmer 10 minutes.
- Stir in corn.
Prepare Tamale Pie:
- Place chili in a 10-inch skillet. Heat thoroughly.
- As chili heats, mix cornmeal and salt with water in a medium 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.
Optional - Top with light sour cream or low-fat yogurt.
Notes
University of Illinois Extension Service
