Serves 4
312 cal · 35 min
Stovetop Tamale Pie
Recipe GLPR378ffd2644e116
A comforting one-pot meal combining a flavorful seasoned beef and bean chili base topped with a creamy cornmeal crust. This stovetop version delivers the essence of traditional tamale pie with minimal cleanup.
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Ingredients
½ pound Ground beef (90% lean)
1 can (15.5 oz) Low-sodium kidney beans, drained (reserve liquid)
⅓ cup Reserved bean cooking liquid
1 cup Canned tomato purée
1 tablespoon Onion, minced
⅛ tablespoon Chili powder
1 can (15.2 oz) Canned whole kernel corn, with liquid
½ cup Yellow cornmeal
1 dash Salt
1¼ cups Cold water
⅛ teaspoon Chili powder (for topping)
Directions
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until no pink remains and the internal temperature reaches 160°F (about 5-7 minutes). Drain excess fat if necessary.
Stir in the minced onion and cook for 1 minute until softened and fragrant.
Add the tomato purée, drained kidney beans, reserved bean liquid, canned corn with its liquid, and 1/8 tablespoon chili powder. Stir well to combine. Bring to a simmer and cook for 5 minutes, stirring occasionally.
While the chili simmers, prepare the cornmeal topping. In a small bowl, whisk together the cold water, yellow cornmeal, salt, and 1/8 teaspoon chili powder until smooth with no lumps.
Slowly pour the cornmeal mixture into the simmering chili, stirring constantly to prevent lumps from forming.
Reduce heat to medium-low and continue cooking, stirring frequently, for 8-10 minutes until the cornmeal is cooked through and the mixture has thickened to a porridge-like consistency.
Divide among four bowls and serve warm. Top with a dollop of low-fat Greek yogurt or light sour cream if desired.
