Cooking Light's Tamale Pie

The original recipe, from my Cooking Light magazine, calls for ground turkey. I prefer ground beef, so that is what I used. Also, rather than use ramekins to bake this in, I used an oval glass baking dish with high sides.

1 lb lean ground beef
1/2 onion, chopped
1/2 cup frozen corn, thawed
2 garlic cloves, minced
1 t chili powder
1/2 t ground cumin
1/4 t ground chipotle chile pepper
1 cup cooked kidney beans
1 (14.5 oz) can tomatoes with green chiles
1/2 cup flour
1/2 cup cornmeal
1/2 t baking powder
1/8 t salt
1 cup milk
1 egg
1 cup shredded Co Jack cheese

Preheat oven to 375°. Spray baking dish with cooking spray. Set aside.

Cook ground beef in a large frying pan over medium high heat til beef is browned. Add onion, corn, and garlic to pan; sauté 2 minutes. Stir in chili powder, cumin, and chipotle; cook 30 seconds. Add beans and tomatoes to pan; cook 10 minutes. Pour mixture into prepared pan.

In a small bowl, combine flour, cornmeal, baking powder, and salt with a whisk. In a separate small bowl, combine milk and egg with a whisk. Add milk mixture to flour mixture; stir just til moist.

Spoon batter evenly over beef mixture. Bake 25-30 minutes or til crust is browned. Top with cheese and let sit til melted.

Serve with salsa or your favorite toppings.http://media-files.gather.com/images/d264/d835/d745/d224/d96/f3/full.jpg

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