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:

1. Cook beef in hot skillet until lightly browned. Drain off fat.
2. Stir in remaining ingredients. Bring to a boil.
3. Reduce heat, cover, and simmer 10 minutes.

Prepare Tamale Pie:

1. Place chili in a 10-inch skillet. Stir in corn. Heat thoroughly.
2. As chili heats, mix cornmeal and salt with water in a sauce pan. Cook over medium heat, stirring constantly until thickened, about 2 minutes.
3. Spread cornmeal mixture over hot chili to form a crust. Sprinkle with chili powder.
4. 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