Page 110 - One-Dish Meals

Tamale Pie

Enjoy the great taste of tamales with less work. A green salad with
grapefruit sections and sliced avocado makes a nice accompaniment.
P R E P 25 minutes B A K E 45 minutes M A K E S 6 main-dish servings

1
2 teaspoons vegetable oil 1 can (15 ⁄4 to 16 ounces) whole-
kernel corn, drained
1 medium onion, chopped
4 cups water
1 pound ground beef chuck
1 cup cornmeal
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
2 ounces Cheddar cheese, shredded
1 cup medium-hot salsa
1
( ⁄2 cup)
1. Preheat oven to 350°F. In nonstick 12-inch skillet, heat oil over medium-
high heat; add onion and cook until tender and golden, about 5 minutes.
Stir in ground beef and cook, breaking up meat with side of spoon, until
meat is browned, about 5 minutes. Skim and discard any fat. Stir in chili
powder and cumin and cook 2 minutes longer. Remove from heat and stir
in salsa and corn.
2. In 2-quart saucepan, heat water to boiling. With wire whisk, gradually
whisk in cornmeal and salt. Cook over medium heat, whisking frequently,
5 minutes.
3. Pour half of cornmeal mixture into shallow 2-quart casserole. Spoon
beef mixture over cornmeal; spoon remaining cornmeal over beef and
sprinkle Cheddar on top. Bake 45 minutes. Remove casserole from oven
and let stand 15 to 25 minutes before serving.
E A C H S E R V I N G About 334 calories | 21 g protein | 33 g carbohydrate |
13 g total fat (5 g saturated) | 57 mg cholesterol | 1,026 mg sodium.

G H Te s t K i t c h e n Ti p
If you prefer firm slices, let the pie rest for at least
twenty-five minutes before serving.

110 Pastas & Pies