Think Mexican food and you might recall the "food baby" you had the last time…
Low Fat Tamale Pie
This delicious tamale pie is a family favorite. A corn-topped pie is great for my husband who can’t eat anything with gluten.* It doesn’t really need anything to accompany it, although we sometimes have some sweet corn on the side.
2 teaspoons canola oil
1 medium onion
1 large green pepper
1lb extra-lean ground beef
1 tablespoon chili powder
16oz canned corn
28oz canned crushed tomatoes
4oz canned jalapeños
4oz canned sliced olives
1 1/2 cup cornmeal
1 teaspoon salt
2 pints fat-free milk
1/2 cup reduced fat shredded cheese
Preheat oven to 400 degrees.
Sauté onion, and pepper in a large skillet over medium heat, crumble beef and cook until no longer pink.
Add chili powder, corn, tomatoes, jalapenos and olives.
Simmer for 20 minutes. Transfer to an 11 by 7 baking dish.
Meanwhile, combine cornmeal, salt and milk in a 2 quart saucepan.
Heat on medium and until thickened, stirring almost continuously.
Spread cornmeal over top of meat and vegetables. Sprinkle with cheese.
Place in oven and bake for 20-25 minutes, until top is golden.