Stovetop Tamale Pie

35 min · Serves 4

Based on a recipe from University of Illinois Extension Service, via USDA MyPlate Kitchen

What goes in

• ½ lbground beef, 90% lean
• 1 canlow-sodium kidney beans, drained (liquid reserved)
• ⅓ cupreserved bean liquid
• 1 cupcanned tomato purée
• 14.8 mlminced onion
• 2.4 mlchili powder
• 1 canundrained whole kernel corn
• ½ cupyellow cornmeal
• 0.6 mlsalt
• 1¼ cupscold water

How to cook it

1. In a hot skillet, cook the ground beef until lightly browned, then pour off the rendered fat.
2. Add the kidney beans, 1/3 cup bean liquid, tomato purée, minced onion, and 1/8 tablespoon chili powder to the beef and bring to a boil.
3. Lower the heat, cover, and let the chili simmer for 10 minutes.
4. Transfer the chili to a 10-inch skillet, stir in the undrained corn, and heat through.
5. In a separate saucepan, combine the cornmeal, salt, and cold water over medium heat, stirring continuously until thickened, about 2 minutes.
6. Spread the cooked cornmeal topping evenly over the hot chili base and dust with 1/8 teaspoon chili powder.
7. Cover with the lid slightly tilted to let steam escape, cooking on low heat until the cornmeal layer sets, roughly 10 minutes.
8. Garnish each portion with light sour cream or low-fat yogurt if desired.

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