Corn Bread Tamale Pie (meatless- NOT vegan, contains eggs)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds imitation ground beef crumbles | |
| 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 |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Sauté the onion in a skillet. | |
| 2 | Add meat crumbles, tomato sauce, water, pepper, salt, chili powder, oregano, sugar, corn, and pepper. | |
| 3 | Simmer for 15 minutes. | |
| 4 | Preheat oven to 425 degrees. | |
| 5 | Meanwhile, sift and mix together cornmeal, flour, sugar, salt, and baking powder. Moisten with egg, milk, and oil. | |
| 6 | Place meat mixture in a non stick vegetable sprayed baking dish and cover with the corn bread topping. | |
| 7 | The topping will disappear into the meat mixture, but will rise during baking and form a layer of corn bread. | |
| 8 | Bake about 20 to 25 minutes or until cornbread is brown. | Cook until internal temperature reaches 165 F degrees for 15 seconds. |
