Stovetop Tamale Pie
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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
312
Calories
20g
Protein
47g
Carbs
7g
Fat
10g
Fiber
9g
Sugar
443mg
Sodium
Saturated Fat 2 g · Cholesterol 33 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
90% lean ground beef
1/2 pound
low-sodium kidney beans, drain and save liquid
1 can (15.5 ounces)
bean liquid*
1/3 cup
canned tomato purée
1 cup
onion, minced
1 tablespoon
chili powder
1/8 tablespoon
whole kernel corn, not drained
1 can (15.2 ounces)
yellow cornmeal
1/2 cup
salt
1 dash
cold water
1 1/4 cups
chili powder
1/8 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Cook beef in large, hot skillet until lightly browned. Drain off fat.
- 3
Stir in remaining ingredients. Bring to a boil.
- 4
Reduce heat, cover, and simmer 10 minutes.
- 5
Stir in corn.
- 6
Place chili in a 10-inch skillet. Heat thoroughly.
- 7
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.
- 8
Spread cornmeal mixture over hot chili to form a crust. Sprinkle with chili powder.
- 9
Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
Source: USDA MyPlate Kitchen · University of Illinois Extension Service
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