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Tamale Pie

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Chili Rellenos

Tex-Mex Bean Salad

Blackberry Cobbler

Wine Pairings

Call it cornmeal or polenta—it makes a great combo with beans and a small amount of meat.

Preparation facts

Yield: 6 servings

Ingredients

3/4 lb (340g) extra lean ground beef

1/2 cup (90g) chopped onion

2 cloves garlic, minced

1 2/3 cups (425g) canned kidney beans (one 15-ounce can), drained and rinsed

2 cups (480mL) tomato sauce (one 15-ounce can)

1/4 cup (35g) black olives, sliced

1 Tbs (8g) chili powder or more, to taste

1/2 tsp (3mL) Tabasco sauce

1 cup (150g) cornmeal

2 1/2 cups (600mL) water

1/2 tsp (3g) salt

1/2 cup (65g) reduced fat Cheddar cheese*, grated

Directions

Preheat oven to 375°F (190°C).

Brown beef in a nonstick skillet. Add onions and garlic and cook, uncovered, for 5 minutes. Add beans, tomato sauce, black olives, chili powder, and Tabasco sauce, and stir to combine. Transfer bean mixture to a 10x 10-inch (25x25cm) casserole dish that has been sprayed with vegetable oil cooking spray.

Combine cornmeal, water, and salt in a medium saucepan. Bring mixture to a boil, stirring constantly. Continue cooking and stirring until mixture is thick (about 10 minutes).

Ladle cornmeal over meat and bean mixture and flatten with a spoon.

Bake, uncovered, for 45 minutes.

Remove from oven and sprinkle grated cheese over the top.

Return to oven and cook for another 10 minutes, until the cheese melts.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition facts

Serving Size 1 serving
Calories 294
Calories from Fat 78 (27%)
% Daily Value*
13%Total Fat 9g
15%Saturated Fat 3.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 3.1g
12%Cholesterol 37mg
43%Sodium 1035mg
20%Potassium 700mg
12%Total Carbohydrate 36g
32%Dietary Fiber 8.1g
Sugars 4g
Sugar Alcohols 0g
40%Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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