Skinny Kitchen Fabulous Skinny Tamale Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
40 oz JennieO Lean Ground Turkey 93/7 2 cup, chopped Onions, raw 1 tsp Garlic powder 2.5 cup Yellow Sweet Corn, Canned 2.5 cup Tomatoes (stewed) 2.5 cup Bush’s Black Beans 2.5 serving GV Mozzarella Grated Cheese (1/3 cup) (by CD1474273) 2.5 tbsp Chili powder 1 tsp Salt 1 dash Pepper, black 1.5 cup Yellow Cornmeal 2.5 cup (8 fl oz) Water, tap .5 tsp Salt
1. Preheat oven to 375 degrees. Coat a 11x15″ pan with cooking spray and set aside.
2. For the tamale filling: In a large nonstick pan over medium heat, add the ground beef, onions and garlic. Cook stirring often, breaking up beef until meat is browned. Pour into a colander to drain the fat. Add back to pan.
3. Stir in beans, corn, tomatoes, cheese, chili powder. salt and pepper. Cook for 5 minutes. Remove from heat.
4. Bring water to boil in large saucepan over high heat. Add 1/4 teaspoon salt, then slowly pour in cornmeal while whisking vigorously to prevent clumping. Reduce heat to medium and cook, whisking constantly, until cornmeal thickens, about 3 minutes. Stir in remaining 2 tablespoons oil.
5. Spread cornmeal mixture over top of beef mixture and seal against edge of dish. Cover with aluminum foil that has been sprayed with vegetable oil spray, and bake until crust is set and pie is heated through, about 30 minutes. Let cool for 5 to 10 minutes before serving.
6. Cool a bit and cut into 16 slices. This dish will keep for several days in the refrigerator and freezes great.
Makes 16 slices (each serving, 1 slice)
Serving Size: 1/16 of recipe
Number of Servings: 16
Recipe submitted by SparkPeople user ZENAHOME.
2. For the tamale filling: In a large nonstick pan over medium heat, add the ground beef, onions and garlic. Cook stirring often, breaking up beef until meat is browned. Pour into a colander to drain the fat. Add back to pan.
3. Stir in beans, corn, tomatoes, cheese, chili powder. salt and pepper. Cook for 5 minutes. Remove from heat.
4. Bring water to boil in large saucepan over high heat. Add 1/4 teaspoon salt, then slowly pour in cornmeal while whisking vigorously to prevent clumping. Reduce heat to medium and cook, whisking constantly, until cornmeal thickens, about 3 minutes. Stir in remaining 2 tablespoons oil.
5. Spread cornmeal mixture over top of beef mixture and seal against edge of dish. Cover with aluminum foil that has been sprayed with vegetable oil spray, and bake until crust is set and pie is heated through, about 30 minutes. Let cool for 5 to 10 minutes before serving.
6. Cool a bit and cut into 16 slices. This dish will keep for several days in the refrigerator and freezes great.
Makes 16 slices (each serving, 1 slice)
Serving Size: 1/16 of recipe
Number of Servings: 16
Recipe submitted by SparkPeople user ZENAHOME.
Nutritional Info Amount Per Serving
- Calories: 242.8
- Total Fat: 7.4 g
- Cholesterol: 50.0 mg
- Sodium: 593.1 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 4.3 g
- Protein: 18.7 g