Tamale pie


1 c yellow cornmeal
2.25 c cold water
1 cube chicken bouillon
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
4 tsp chili powder
4 cloves garlic
1 tsp salt
Dash pepper
1 (6 oz) can tomato paste
1 can tomatoes with chopped geen chilies
1 can whole kernel corn
1 can pinto beans, rinsed
Fat free or regular cheddar shreds


Preheat oven to 350*. Spray a 9 x 13" casserole pan with Pam.

Bring 2-1/4 cups water plus bouillon cube to a boil. Stir in cornmeal, and whisk until fairly thick and most lumps are gone (just a few minutes). Spread into bottom of casserole pan and set aside.

Brown beef, onion, and green pepper. Add chili powder, garlic, salt and pepper, and mix well. Add tomato paste, tomatoes with chilis, corn (with juice; do not drain), and beans.

Spread over the cornmeal crust and top evenly with cheese. Bake 20-25 minutes at 350*.

 

Rachel's Notes:

I like to mix everything up I prefer not to have a layer of polenta but have mine evenly mixed throughout the dish

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This is a family favorite

 

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