Tamale Pie

I made something similar to this recipe a while back. But the Bean Pie with Cornmeal Crust just can't compare to the Tamale Pie. This recipe is a tried and true favorite in the house of Smith.

Tamale Pie (Serves 8, 4 points a piece)

Ingredients:

1 c yellow corn meal
2-¼ c cold water with added chicken bouillon
1 lb. lean ground beef
1 medium onion, chopped
1 large green pepper, chopped
4 tsp canola oil
3 tsp chili powder
2 cloves garlic, chopped
1 tsp salt
Dash of pepper
1 (6 oz) can tomato paste
1 (10 oz) can Ro-Tel
1 (16 oz) can whole no-sugar-added kernel corn (with juice)
1 (16 oz) can dark no-sugar-added red kidney beans

Directions:

Preheat oven to 350*. Combine cornmeal, water and chicken bouillon in a medium saucepan; whisk or stir constantly over medium heat until slightly thickened. Spread in a 9 X 13-inch baking pan, sprayed with no-stick cooking spray. Set aside. In a large skillet, brown beef, onion, green pepper, and canola oil. Add chili powder, garlic, salt and pepper, and stir well. Add tomato paste, Ro-Tel, corn, and kidney beans, and mix well. Spread mixture evenly over the cornbread mixture and top with 1 cup shredded soy or FF cheddar cheese. Bake for 20-25 minutes at 350 degrees.

On this occasion, the husbandhappenedd to make this dish. He is turning out to be quite the cook, although I think cooking stresses him out. When we make this we use chicken broth in place of the water mixed with bouillon, and we omit the corn. This dish is very tex-mex and delicious. My favorite part of the dish is the cornmeal bottom, and I know the husband is a big fan of the beans. This dish is very easy to make and is a great cold day recipe :)