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Skillet Tamale Pie

Source of Recipe


Sunset magazine, January 2002






List of Ingredients



• 1 onion, peeled and chopped
  
• 1 lb. lean ground beef
  
• 1 Tbsp chili powder
  
• 1 tsp cumin seeds
  
• 2 cans (14-1/2 ounces each) salt-free diced tomatoes
  
• 2 cups frozen corn kernels
  
• 1 can (2-1/4 ounces) sliced black ripe olives, drained
  
• About 1/4 tsp salt
  
• 1 large egg
  
• 1 large egg white
  
• 1-1/2 cups shredded reduced-fat Cheddar cheese (about 6 ounces)
  
• 1 cup nonfat milk
  
• 1 cup yellow cornmeal
  
• 1/2 tsp baking powder
  






Instructions



1. In an 11- to 12-inch ovenproof frying pan (2 to 3 inches deep, 2-1/2- to 3-quart capacity) over high heat, stir onion, beef, chili powder and cumin seeds until beef is crumbled and lightly browned, 6 to 8 minutes. Add tomatoes (including juices), corn and olives; bring to a boil, stirring occasionally. Add salt to taste.
   
   
2. Meanwhile, in a bowl, whisk together egg, egg white, 1/2 cup cheese, milk, cornmeal, baking powder and 1/4 teaspoon salt until well blended (mixture will be thin). Pour evenly over hot meat mixture. Sprinkle evenly with remaining 1 cup cheese.
   
   
3. Bake in a 400� F oven until the top feels firm when lightly touched, about 15 minutes. Scoop out servings with a large spoon. Add salt to taste.
   
   Makes 6 servings.