Stovetop Tamale Pie

This comforting, one-skillet dish is packed with lean protein and fiber-rich beans, making it a satisfying and heart-healthy meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 pound 90% lean ground beef · 441 kcal in the whole recipe
• 1 can (15.5 ounces) low-sodium kidney beans, drained (reserve 1/3 cup liquid) · 415 kcal in the whole recipe
• 1 cup canned tomato purée · 73 kcal in the whole recipe
• 1 tablespoon minced onion · 1 kcal in the whole recipe
• 1/8 tablespoon chili powder
• 1 can (15.2 ounces) whole kernel corn, undrained · 199 kcal in the whole recipe
• 1/2 cup yellow cornmeal · 118 kcal in the whole recipe
• 1 dash salt
• 1 1/4 cups cold water
• 1/8 teaspoon chili powder (for topping)

Method

1. Brown the ground beef in a large skillet over medium-high heat, then drain off any excess fat.

   

2. Stir in the kidney beans, 1/3 cup of the reserved bean liquid, tomato puree, minced onion, and the first portion of chili powder. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes before stirring in the corn.

   

3. While the chili simmers, whisk the cornmeal, salt, and cold water together in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste (about 2 minutes).

   

4. Spread the warm cornmeal mixture evenly over the hot chili to form a crust, sprinkle with the remaining chili powder, and cover with the lid slightly ajar. Cook over low heat for 10 minutes until the topping is set, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.