Ingredients for Beef And Cheese Tamale Pie
- 1 medium onion, chopped
- 1 lb lean ground beef
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp salt, divided
- ½ tsp chili powder
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can whole kernel corn, drained
- ½ cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack Pepper cheese
- 1 cup shredded sharp cheddar cheese
- 4 cups reduced-sodium chicken broth
- 1 cup yellow cornmeal
- ½ cup cold water
- 1 ½ cups low-fat plain yogurt, divided
- ¼ cup heavy cream
- 1 (10 ounce) can diced tomatoes, undrained, for topping
- Sour cream, for garnish (optional)
- Pitted black olives, for garnish (optional)
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How to Make Beef And Cheese Tamale Pie
- **Prepare the Beef Filling:** In a large skillet, sauté 1 medium onion (chopped), 1 lb ground beef, 2 cloves garlic (minced), 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and ½ tsp chili powder until the beef is browned. Drain off any excess grease.
- **Add Vegetables:** Stir in 1 (28 ounce) can diced tomatoes (undrained), and 1 (15 ounce) can corn (drained). Heat through.
- **Incorporate Cilantro:** Remove from heat and stir in ½ cup chopped fresh cilantro.
- **Preheat Oven & Prepare Casserole Dish:** Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch casserole dish.
- **Make the Cornmeal Batter:** In a large saucepan, combine 4 cups chicken broth and 1 tsp salt. Bring to a boil over high heat.
- **Whisk Cornmeal:** In a separate bowl, whisk together 1 cup cornmeal and ½ cup cold water until smooth.
- **Combine and Cook:** Pour the cornmeal mixture into the boiling broth, whisking constantly. Reduce heat to medium and stir until the mixture thickens and boils.
- **Add Yogurt:** Stir in 1 cup plain yogurt and cook for 3-5 minutes, stirring frequently, until the consistency is similar to mashed potatoes.
- **Layer the Casserole:** Spread about two-thirds of the cornmeal batter into the prepared casserole dish.
- **Add Beef Filling:** Spread the beef filling evenly over the cornmeal layer.
- **Cheese Layer 1:** Sprinkle 1 cup shredded pepper jack cheese and 1 cup shredded cheddar cheese over the beef filling.
- **Top Cornmeal Layer:** Spoon the remaining cornmeal batter over the cheese, smoothing the top with a spatula.
- **Prepare the Topping:** In a small bowl, combine ½ cup plain yogurt and ¼ cup heavy cream.
- **Topping Assembly:** Dollop spoonfuls of the yogurt mixture and diced tomatoes across the top. Sprinkle the remaining cheese over the topping.
- **Bake:** Place the casserole dish on a large baking sheet to catch any spills. Bake for 30 minutes, then cover with foil and bake for an additional 30 minutes.
- **Rest & Serve:** Let the tamale pie stand for 20 minutes before serving. Garnish with sour cream and black olives, if desired.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
27g
Fat
56g
Carbs
11g
