Sloppy Tamale Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Meat Topping1.5 lbs Ground beef 93/7 lean, ask your butcher for chili meat or “sausage” size grind 1 carrot, shredded2 zucchinis, finely diced1 onion large chopped1 poblano pepper finely chopped1 clove of garlic, minced1 cup frozen corn kernels, no sauce2 15 oz cans diced tomatoes1 tsp cumin2 Tbsp chili powder.5 tsp ground black pepper1 small can whole olives or 15 med pitted olives halved(sliced – buy them whole then slice them yourself).25 to .50 cup of watersalt to tastecooking sprayCornbread1 jalapeno finely diced, seeds and membrane removed, sauteed.5 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour.5 cup Wheat flour, white, all-purpose, enriched, calcium-fortified2 Tbsp Granulated Sugar2 tsp Baking Powder1 cup skim milk 4 Tbsp Unsalted Butter, melted.5 cup Egg substitute, liquid (Egg Beaters)1.25 cup Stone Ground Yellow Corn Meal
Preheat oven to 400
Begin by preparing cornbread batter:
Spray 10 in skillet with cooking spray.
Add diced jalapeno to skillet over medium heat, sauté until soft and very lightly browned. Stir in half cup of corn. leave over low heat until corn is defrosted. Set aside for corn bread.
In a large bowl, stir together flours, sugar, and baking powder. Stir until ingredients are well combined.
In a separate bowl, combine melted butter, milk, and egg substitute. Stir in sautéed jalapeno-corn mixture, and corn meal.
Add egg mixture to flour mixture. Blend until moistened. Do not over work. Batter should still be lumpy.
Allow batter to rest while you begin the topping.
Mix together cumin, chili powder, salt, and pepper. set spices aside.
In same skillet that jalapeno was sauteed in, over medium heat, brown ground beef, onion, poblano pepper and spices, until hamburger is barely pink.
Stir in garlic, cook until meat is no longer pink, 1 - 2 minutes.
Sir in juice from canned tomatoes. Scrape bottom of skillet. Add corn, carrot, zucchini, and spices cook until corn is no longer frozen.Reduce heat.
Add both cans of diced tomatoes.
Reduce heat to low. Allow to simmer while corn bread bakes. Stir in water if mixture begins to "look dry". Start with a quarter cup. Add more water, if necessary.
Lightly spray or oil cast iron skillet. Pour in corn bread batter. Bake cornbread 20 to 25 minutes. Corn bread top should be lightly browned. Tooth pick placed in center comes out with crumbs (not batter). If edges brown, too quickly, place foil strips on side(s) that are getting to dark.
Stir in drained black olives into meat topping, immediately before serving. Taste meat mixture for salt JUST before serving. There are several canned items. You may not need any at all. Reduced sodium folks should use lower sodium canned tomatoes.
Top 8 cornbread slices with meat topping
Begin by preparing cornbread batter:
Spray 10 in skillet with cooking spray.
Add diced jalapeno to skillet over medium heat, sauté until soft and very lightly browned. Stir in half cup of corn. leave over low heat until corn is defrosted. Set aside for corn bread.
In a large bowl, stir together flours, sugar, and baking powder. Stir until ingredients are well combined.
In a separate bowl, combine melted butter, milk, and egg substitute. Stir in sautéed jalapeno-corn mixture, and corn meal.
Add egg mixture to flour mixture. Blend until moistened. Do not over work. Batter should still be lumpy.
Allow batter to rest while you begin the topping.
Mix together cumin, chili powder, salt, and pepper. set spices aside.
In same skillet that jalapeno was sauteed in, over medium heat, brown ground beef, onion, poblano pepper and spices, until hamburger is barely pink.
Stir in garlic, cook until meat is no longer pink, 1 - 2 minutes.
Sir in juice from canned tomatoes. Scrape bottom of skillet. Add corn, carrot, zucchini, and spices cook until corn is no longer frozen.Reduce heat.
Add both cans of diced tomatoes.
Reduce heat to low. Allow to simmer while corn bread bakes. Stir in water if mixture begins to "look dry". Start with a quarter cup. Add more water, if necessary.
Lightly spray or oil cast iron skillet. Pour in corn bread batter. Bake cornbread 20 to 25 minutes. Corn bread top should be lightly browned. Tooth pick placed in center comes out with crumbs (not batter). If edges brown, too quickly, place foil strips on side(s) that are getting to dark.
Stir in drained black olives into meat topping, immediately before serving. Taste meat mixture for salt JUST before serving. There are several canned items. You may not need any at all. Reduced sodium folks should use lower sodium canned tomatoes.
Top 8 cornbread slices with meat topping
Nutritional Info Amount Per Serving
- Calories: 407.1
- Total Fat: 13.3 g
- Cholesterol: 64.9 mg
- Sodium: 349.6 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 6.2 g
- Protein: 26.4 g
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