Tamale Pie for Two (Ww Core)
photo by PaulaG
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 141.74 g extra lean ground beef
- 59.14 ml onion, small dice
- 29.58 ml green peppers, small dice
- 1 small garlic clove, minced
- 118.29 ml diced tomato, canned with juice
- 118.29 ml frozen corn
- 4.92 ml chili powder
- 44.37 ml yellow cornmeal (divided)
- 0.25 ml salt
- 118.29 ml nonfat milk or 118.29 ml low-fat milk
- 1 egg white
- 29.58 ml soy cheddar cheese (optional) or 29.58 ml cheddar cheese, shredded (optional)
directions
- Pre-heat oven to 350 degrees.
- In a non stick skillet, brown the ground beef and break it apart using a spoon. Add the onions and green peppers and garlic. Once the meat is cooked, drain off any excess fat. Alternately, transfer the contents of the pan to a plate lined with two paper towels, wipe skillet and return beef to pan.
- After draining excess fat using either method, add the tomatoes, corn, chili powder and 1/2 tablespoon of cornmeal. Bring the mixture to a simmer. Transfer to a one quart casserole.
- Place the milk, cornmeal and salt in a small saucepan and bring to a light boil. Reduce to a simmer and stir frequently until thickened. Alternately, you can cook the ingredients in a microwave and cook for 2 and 1/2 minutes, stirring every 30 seconds.
- In a small bowl beat the egg whites by hand until foamy. Slowly add in the cornmeal, stirring to make sure it does not scramble the egg. Add the soy cheese/cheese if using.
- Top the casserole filling with the cornmeal mush.
- Bake for 25 to 30 minutes the top should be puffed and lightly browned.
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Reviews
-
My husband and I are both doing the WW core program, and I thought this would be a great recipe to try. The filling was good, next time I think I would thicken it alittle, and perhaps I didn't cook it in the oven long enough, because the topping was still alittle soggy or mushy. However, my 18 month old daughter loved the topping. It's a keeper, it's hard finding good core recipes.
-
The filling is very good. I used tvp softened in beef broth in place of beef and put in some black beans that I had open in the fridge in place of the green pepper. I like green pepper but discovered the one I had had moved well past it's prime when I went to get it. It could use some more chili powder I think but that is personal taste only. I have not cooked cornmeal with milk before and that, for me, was the point that moved this from 5 to 4 stars. I didn't care greatly for the "creamy" element the milk gave it maybe the egg has a part in that as well. Anyway, it's still a solid Loved It. It's simple to make and a hearty dish on a cold night while remaining very healthy. Made for Photo Tag.
Tweaks
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The filling is very good. I used tvp softened in beef broth in place of beef and put in some black beans that I had open in the fridge in place of the green pepper. I like green pepper but discovered the one I had had moved well past it's prime when I went to get it. It could use some more chili powder I think but that is personal taste only. I have not cooked cornmeal with milk before and that, for me, was the point that moved this from 5 to 4 stars. I didn't care greatly for the "creamy" element the milk gave it maybe the egg has a part in that as well. Anyway, it's still a solid Loved It. It's simple to make and a hearty dish on a cold night while remaining very healthy. Made for Photo Tag.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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