This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef. Featured in: The Way We Eat; Ode To Joy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (3756g)|
|Recipe Makes: 1|
|Calories from Fat: 869 (35%)|
|Amt Per Serving||% DV|
|Total Fat 96.5g||129 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 41g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 321.3mg||99 %|
|Sodium 16227.8mg||560 %|
|Potassium 9006.9mg||237 %|
|Total Carbohydrate 276.5g||81 %|
|Dietary Fiber 46g||184 %|
|Sugars, other 230.5g|
|Protein 144.6g||207 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2454
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!