PureWow Corn Bread Tamale Pie (modified)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 650.3
  • Total Fat: 36.7 g
  • Cholesterol: 158.2 mg
  • Sodium: 1,098.1 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 43.9 g

View full nutritional breakdown of PureWow Corn Bread Tamale Pie (modified) calories by ingredient
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Introduction

Lightened version of original recipe, which lives here: http://www.purewow.com/recipes/Corn-Bread-
Tamale-Pie. I'll lighten this further in the future. See my blog about it if you're interested in my impressions.
Lightened version of original recipe, which lives here: http://www.purewow.com/recipes/Corn-Bread-
Tamale-Pie. I'll lighten this further in the future. See my blog about it if you're interested in my impressions.

Number of Servings: 4

Ingredients

    3 tbsp Olive Oil
    3 clove Garlic
    14 grams Chef Meg's Taco Seasoning
    16 oz Beef, 90% Lean Ground Beef from Sirloin
    28 tbsp Ortega Enchilada Sauce
    2 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar
    .333 cup Corn Meal, Bob's Red Mill Medium Grind
    .666 cup all purpose flower
    3 tsp packed Brown Sugar
    2 tsp Baking Powder
    .333 cup 2 % milk
    1 large Egg, fresh, whole, raw

Directions

1. Preheat the oven to 350°F. Heat the olive oil in a large cast-iron skillet (or other ovenproof sauté pan) over medium heat.
2. When the oil is hot, add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Stir in the taco seasoning.
3. Add the ground beef and cook until it’s well browned, 6 to 7 minutes. Add the enchilada sauce and bring to a simmer. Simmer until reduced slightly, 3 to 4 minutes. Remove the pan from the heat and add the cheese in an even layer. Set aside.
4. In a large bowl, whisk the cornmeal with the flour, brown sugar, baking powder and salt to combine. In a medium bowl, whisk the oil with the milk and egg to combine. Add the milk mixture to the flour mixture and mix to combine. Stir in the chiles.
5. Pour the corn-bread batter on top of the chili in the pan and spread gently to coat evenly. Finish with an even layer of cheese.
6. Bake the tamale pie until the corn bread is baked through and the chili is bubbly, 25 to 30 minutes. Cool 15 minutes before serving warm.

Serving Size: Makes 4 servings

TAGS:  Beef/Pork |

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