A Recipe from the Vault
I’m fresh out of ideas for a blog post this weekend, so I thought I’d share a great low-fat recipe, that makes a bunch, freezes beautifully, and is a perfect brown-bag lunch (if you’re into that sort of thing – I am). It’s called Tamale Pie, and I “borrowed” it from some posting on the Weight Watchers website forums. It’s Wendalicious – trust me.
- 1 c cornmeal (white or yellow, doesn’t matter)
- 2 ½ cups chicken broth
- 1 lb lean ground beef (or 12oz pkg Morningstar Farms veggie crumbles)
- 1 onion, chopped (red works really well)
- 1 bell pepper, chopped (any color)
- 5 tsp chili powder (or to your taste)
- 4 cloves garlic, minced
- 1 tsp salt
- 1/8 tsp pepper
- 1 (6 oz) can tomato paste
- 1 can diced tomatoes with green chiles
- 1 can kernel corn (with liquid)
- 1 can black beans, rinsed
- 8oz shredded cheddar or Monterey Jack cheese
Preheat oven to 350. Spray a 9 x 13″ casserole pan with Pam.
Bring 2-1/4 cups broth to a boil. Stir in cornmeal, and whisk until fairly thick and most lumps are gone (just a couple minutes). Spread into bottom of 9×13 pan sprayed with cooking spray. Set aside.
Brown onion and green pepper in a large skillet until starting to brown. Add ground beef and brown while crumbling the meat. Add chili powder, garlic, salt and pepper, and mix well. Add tomato paste, Ro-Tel, corn, and black beans. Stir together thoroughly.
Spread over the cornmeal crust and top evenly with cheese. Bake 20-25 minutes at 350.
Slice and serve with sour cream. Serves 8.