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.

• Prep: 10 min
• Cook: 35 min
• Total: 45 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• stir-fry
• quick
• comfort food
• savory
• classic
• crowd-pleaser

Ingredients

• 0.5 pound ground beef (90% lean)
• 1 can kidney beans (low-sodium, drained)
• 0.33 cup bean liquid
• 1 cup tomato purée (canned)
• 1 tablespoon onion (minced)
• 0.125 tablespoon chili powder
• 1 can whole kernel corn (not drained)
• 0.5 cup yellow cornmeal
• 1 dash salt
• 1.25 cup water (cold)
• 0.125 teaspoon chili powder

Instructions

1. Cook ground beef in a large, hot skillet until lightly browned.
2. Drain off fat from the skillet.
3. Stir in the kidney beans, bean liquid, tomato purée, minced onion, and 1/8 tablespoon chili powder.
4. Bring the mixture to a boil.
5. Reduce heat, cover, and simmer for 10 minutes.
6. Stir in the whole kernel corn.
7. Place the chili mixture in a 10-inch skillet and heat thoroughly.
8. While the chili heats, mix the yellow cornmeal, salt, and cold water in a medium saucepan.
9. Cook the cornmeal mixture over medium heat, stirring constantly until thickened, about 2 minutes.
10. Spread the thickened cornmeal mixture evenly over the hot chili to form a crust.
11. Sprinkle the top with 1/8 teaspoon chili powder.
12. Cover the skillet and cook over low heat, with the lid slightly ajar, until the topping is set, about 10 minutes.

Notes

*Bean liquid is not included in the nutrition or cost analysis.

Nutrition (per serving)

• Calories: 312
• Protein: 20.1 g
• Carbohydrates: 46.9 g
• Fat: 6.7 g
• Fiber: 10.1 g
• Sodium: 443 mg
• Saturated Fat: 2.2 g
• Sugar: 9.1 g
• Cholesterol: 33 mg