Ww Core Fiesta Tamale Pie in a Pan |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This hardy WW core recipe is a favorite at my house. You can top it with core guacamole and Fat Free Sour Cream Serve and serve with a green salad. Ingredients:
1 cup yellow cornmeal |
2 1/4 cups cold water, with |
2 chicken bouillon cubes (i used 2 cubes, you could probably use stock instead) |
1 lb 93% lean ground beef |
1 medium onion, chopped |
1 large green pepper, chopped |
4 teaspoons canola oil |
3 teaspoons chili powder |
2 garlic cloves, chopped |
1 teaspoon salt |
1 dash pepper |
1 (6 ounce) can tomato paste |
1 (10 ounce) can mexican-style tomatoes (ro-tel brand works) |
1 (16 ounce) can whole no-sugar-added kernel corn (with juice) |
1 (16 ounce) can dark no-sugar-added kidney beans |
1 cup shredded fat-free cheddar cheese |
Directions:
1. Preheat oven to 350*.
2. Combine cornmeal, water and chicken bouillon in a medium saucepan; whisk or stir constantly over medium heat until slightly thickened.
3. Spread in a 9 X 13-inch baking pan, sprayed with non-stick cooking spray and set aside.
4. In a large skillet, brown beef, onion, green pepper, and canola oil.
5. Add chili powder, garlic, salt and pepper, and stir well.
6. Add tomato paste, Ro-Tel, corn, and kidney beans, and mix well.
7. Spread mixture evenly over the cornmeal mixture and top with 1 cup shredded fat free cheddar cheese (Can substitute soy cheese).
8. Bake for 20-25 minutes at 350 degrees.
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