This has become a real favorite. I usually make more polenta than called for in the recipe for a thicker "crust". Also, prepared as written it is pretty spicy so I normally use the "MILD" variety of Ro-Tel, or mix 1/2 can of Ro-Tel and 1/2 can of regular petite diced tomatoes.

If you have leftovers, try this for breakfast: Cut a slice of the Tamale Pie and heat in a microwave. Serve a sunny-side up egg on top! Really filling!

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INGREDIENTS

1 cup yellow corn meal
2 1/4 cup cold water with added chicken bouillon
1 pound lean ground beef
1 medium onion ; chopped
1 large green pepper ; chopped
4 teaspoons canola oil
3 teaspoons chili powder
2 cloves garlic ; chopped
1 teaspoon salt
Dash ; of pepper
6 ounces Tomato paste ; (6 oz) tomato paste
10 ounces Ro-Tel Diced Tomatoes (Mild) ; or HOT, if you like that
10 ounces Corn kernels ; canned with juice
16 ounces Kidney beans

Servings

INSTRUCTIONS

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. Bake for about 10-15 minutes to make it a little crusty to keep everything from sogging together. 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 fat free cheddar cheese. (Or use real cheese and count the points.) Bake for 20-25 minutes at 350 degrees.

Variation: Spread ff refried beans over it and then put the chili type mix on that. Top with cheese (I don't do ff cheese) and bake again

NOTES

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Tamale Pie

1 cup yellow corn meal 
2 1/4 cup cold water with added chicken bouillon 
1 pound lean ground beef 
1 medium onion chopped
1 large green pepper chopped
4 teaspoons canola oil 
3 teaspoons chili powder 
2  cloves garlic chopped
1 teaspoon salt 
   Dash of pepper
6 ounces Tomato paste (6 oz) tomato paste
10 ounces Ro-Tel Diced Tomatoes (Mild) or HOT, if you like that
10 ounces Corn kernels canned with juice
16 ounces Kidney beans

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.   Bake for about 10-15 minutes to make it a little crusty to keep everything from sogging together. 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 fat free cheddar cheese. (Or use real cheese and count the points.) Bake for 20-25 minutes at 350 degrees.

Variation: Spread ff refried beans over it and then put the chili type mix on that. Top with cheese (I don't do ff cheese) and bake again

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Nutrition

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Serving Size: 1 Serving (340g)
Recipe Makes: 8 Servings

Calories: 347
Calories from Fat: 98 (28%)

Amt Per Serving		% DV

	Total Fat 10.9g	15 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 2.1g
Cholesterol 36.9mg		11 %
Sodium 596.1mg		21 %
Potassium 845.2mg		22 %
Total Carbohydrate 44.3g		13 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 35.7g
Protein 20.1g		29 %
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.

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Calories per serving: 347

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