Tamale Pie
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- minced |
|
1 |
small |
green pepper -- diced |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
cup |
corn |
|
4 1/2 |
ounces |
black olives -- sliced |
|
14 1/2 |
ounces |
diced tomatoes with green chilies -- drained |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
2 |
teaspoons |
chili powder |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
marjoram |
|
Topping |
||
|
1 1/2 |
cups |
low fat cheddar cheese |
|
3/4 |
cup |
yellow cornmeal |
|
1/2 |
teaspoon |
salt |
|
2 |
cups |
water |
|
1 |
tablespoon |
unsalted butter |
| Heat oven to 375°F. In a large saucepan cook beef, onion, green peppers, and corn until no pink remains and vegetables are softened. Add tomato sauce, olives, tomatoes, salt, pepper, chili powder, cumin, and marjoram. Heat through. Add cheese and stir until melted. Put meat mixture in a casserole dish. Mix cornmeal with water and cook, stirring until thickened. Add salt and butter to cornmeal mixture. Spread on top of meat and bake uncovered for about 40 minutes or until cornmeal is baked through. Makes 9 Servings. |
| Per Serving: 265 Calories; 13g Fat (44.9% calories from fat); 17g Protein; 20g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 637mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. |