Tamale Pie

[Dia Minha]

This has very quickly become my families favorite dinner.

1 cup yellow corn meal
2-1/4 cup cold water with added chicken bouillon (I have used beef and it was fine)
1 pound lean ground beef (I have used left over roast and it was wonderful)
1 medium onion, chopped
1 large green pepper, chopped
4 tsp canola oil
3 tsp chili powder (this was a little too hot for the kids, I cut it back to 2, but I liked it hot)
2 cloves garlic, chopped
1 tsp salt
Dash of pepper
1 (6oz) can tomato paste
1 (10oz) can Ro-Tel (I used the western family mild and I think this added to the heat mentioned above. When I use the brand name Ro-Tel it wasn't as hot.)
1 (16oz) can whole no-sugar-added kernel corn (with juice) (I use frozen without any extra liquid and it works fine)
1 (16oz) can dark no-sugar-added red kidney beans (any canned vegtable or bean that has added sugar you can just rinse then put back in the can and fill back up with water and you will lose most of the added sugar)

Preheat oven to 350.

Combine cornmeal, water and chicken bouillon in a medium saucepan; whisk or stir constantly over medium heat until thickened. Spread in a 9X13 inch baking pan, sprayed with no-stick cooking spray. Set aside.

In a large skillet, brown beef, onion, green pepper, and canola oil. Add chili powder, garlic, salt and pepper, and stir well. Add tomato paste, Ro-Tel, corn, and kidney beans, and mix well.

Spread mixture evenly over the cornbread mixture and top with 1 cup fat free cheddar cheese. (FF cheese does not melt well. I just use a little regular cheese on my families and no cheese on mine.) Bake for 20-25 minutes.



One thing I am thinking about trying next time is cutting the meat in half and adding an extra can of beans. This can be done in any recipe that calls for meat. My favorite is doing beef fajitas with left over roast. I shred the roast in little pieces and dice my vegtables instead of slicing and then add a can of black beans. This not only makes it healthier, but cheaper.

Hope you enjoy.

[Meticulous madness]

This recipe sounds interesting. I'll have to give it a try (corn-free, though ).

FYI - I just learned that you can make your own corn meal by grinding popcorn in the wheat grinder. So, we just had to try it. If you'd like to try the fresh stuff and tell me if there's a difference in taste - I'd love you to be my guinea pig! I don't use corn meal very much, so I'm not certain I would notice.

Also, I love the idea of using left-over roast meat for fajitas, or enchiladas. I usually just make roastbeef sandwiches, but that can get old (especially if you have a lot of leftovers). And the 1/2 meat and 1/2 bean trick is great, too.

Thanks for the ideas!

If you like fajita and enchilada ideas, I have a great Mexican chicken crock-pot recipe - very yummy, very easy and very versatile.

[5ft Diva]

I'm interested in that. I love crock pot recipes.

[Dia Minha]

Just to let you all know, the last time I made this I cut back the meat and added more beans and my all family was happier. My little three year old actually just picked out all her beans and ate them and left everything else. She ended up stealing some of my beans and some of my DH as well. If you can't tell she loves beans. We have a video of her at just about 14 months old when she is just learning how to use eating utensils and stabbing her kidney beans with a fork. It is very cute. Anyway I got sidetracked there.

M&M I would love to try the popcorn thing. It seems like there would be more nutritrients in the corn meal if made fresh kind of like wheat flour. I love crock pot recipes too. I actually have a tamale pie crock pot recipe, but I'm still trying to figure out how to make it healthier, before trying it. When I get it right, I'll post it.

[Meticulous madness]

How cute about your daughter loving the beans, eating her own and stealing others!

I will post the Mexican chicken crock pot recipe soon.

[crazyK]

We just had this for dinner. How funny. I haven't been on the forums for a while.