Stovetop Tamale Pie

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.

Makes

4 servings

Ingredients

• Quick Chili:
• 1/2 pound 90% lean ground beef
• 1 can (15.5 ounces) low-sodium kidney beans, drain and save liquid
• 1/3 cup bean liquid*
• 1 cup canned tomato purée
• 1 tablespoon onion, minced
• 1/8 tablespoon chili powder
• 1 can (15.2 ounces) whole kernel corn, not drained
• Tamale Pie:
• 1/2 cup yellow cornmeal
• 1 dash salt
• 1 1/4 cups cold water
• 1/8 teaspoon chili powder

Directions

1. Wash hands with soap and water.
2. Cook beef in large, hot skillet until lightly browned. Drain off fat.
3. Stir in remaining ingredients. Bring to a boil.
4. Reduce heat, cover, and simmer 10 minutes.
5. Stir in corn.
6. Place chili in a 10-inch skillet. Heat thoroughly.
7. As chili heats, mix cornmeal and salt with water in a medium sauce pan. Cook over medium heat, stirring constantly until thickened, about 2 minutes.
8. Spread cornmeal mixture over hot chili to form a crust. Sprinkle with chili powder.
9. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.

Notes

*Bean liquid is not included in the nutrition or cost analysis. Learn more about: Tomatoes Onions Corn