Corn Bread Tamale Pie

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 Pounds lean ground beef 
1 diced onion Washed, peeled and diced
2 cup of low sodium tomato sauce
2 tablespoons sugar 
1 teaspoon oregano 
1 cup of water 
1/4 teaspoon pepper
1 teaspoon salt 
1 tablespoon chili powder
1 cup drained low sodium whole kernel corn
1 1/2 cup cornmeal 
2 tablespoon flour
2 tablespoon sugar 
1 teaspoon salt 
3 teaspoons double acting baking powder 
2 eggs, beaten 
2/3 cup nonfat milk 
2 tablespoon vegetable oil 
For gluten free (GF): Use GF flour and GF baking powder. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Sauté the ground beef and onion in a skillet.
2When the meat is highly browned and the onion is translucent, drain.
3Add tomato sauce, water, pepper, salt, chili powder, oregano, sugar, corn, and pepper.
4Simmer for 15 minutes.
5Preheat oven to 425 degrees.
6Meanwhile, sift and mix together cornmeal, flour, sugar, salt, and baking powder. 
7Moisten with egg, milk, and oil.
8Place meat mixture in a non stick vegetable sprayed baking dish and cover with the corn bread topping. 
9The topping will disappear into the meat mixture, but will rise during baking and to form a layer of corn bread.
10Bake about 20 to 25 minutes or until cornbread is brown.Cook until internal temperature reaches 165 F degrees for 15 seconds.

Jacqueline Larson M.S., R.D.N. and Associates