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Cooking at Home - Stovetop Tamale Pie
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![Stovetop Tamale Pie - USDA Skillet of stovetop tamale pie topped with sour cream with two wooden serving spoons and a slice removed.](/sites/default/files/styles/medium/public/2024-07/2024-07-20%20PICT%20RECIPE%20Stovetop%20Tamale%20Pie%20-%20USDA.jpeg.webp?itok=nYMYcesb)
Makes: 4 servings
One skillet beef and bean tamale pie that cooks on the stovetop. For an extra kick, add your favorite hot sauce to this tasty tamale pie.
Ingredients
Quick Chili:
- 1/2 pound ground beef, 90% lean
- 1 can kidney beans, low-sodium (15 1/2 ounce, drain and save liquid)
- 1/3 cup of bean liquid
- 1 cup tomato purée (canned)
- 1 tablespoon onion (minced)
- 1/8 tablespoon chili powder
Tamale Pie:
- 1 can whole kernel corn (15 ounces, not drained)
- 1/2 cup yellow cornmeal
- 1 dash salt
- 1 1/4 cups cold water
- 1/8 teaspoon chili powder
Directions
Prepare Chili:
- Cook beef in hot skillet until lightly browned. Drain off fat.
- Stir in remaining ingredients. Bring to a boil.
- Reduce heat, cover, and simmer 10 minutes.
Prepare Tamale Pie:
- Place chili in a 10-inch skillet. Stir in corn. Heat thoroughly.
- As chili heats, mix cornmeal and salt with water in a sauce pan. Cook over medium heat, stirring constantly until thickened, about 2 minutes.
- Spread cornmeal mixture over hot chili to form a crust. Sprinkle with chili powder.
- Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
Optional - Top with light sour cream or low-fat yogurt.
Source: University of Illinois Extension Service
Nutrition Information
Serving Size: 1/4 of recipe (387g)
Nutrients | Amount |
---|---|
Total Calories | 349 |
Total Fat | 8 g |
Saturated Fat | 2 g |
Cholesterol | 37 mg |
Sodium | 679 mg |
Carbohydrates | 52 g |
Dietary Fiber | 10 g |
Total Sugars | 9 g |
Added Sugars included | 0 g |
Protein | 21 g |
Vitamin D | 0 mcg |
Calcium | 64 mg |
Iron | 4 mg |
Potassium | 840 mg |