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Posted 1/18/2010 @ 12:16:10 pm by Recipes/Tamara
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Beef Tamale Bake
2 cups yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 1/4 cup hot water
2 eggs
1/4 cup 70% vegetable oil spread, melted
1 pound 95% lean ground beef
3 cups thick and chunky salsa
1 can (15 ½ ounces) red beans, drained and rinsed
1 can (15 ½ ounces) chili beans
1 clove garlic, pressed
2 teaspoons chili powder
½ teaspoon cumin
1 cup shredded cheese, cheddar or Mexican blend
Preheat
oven to 400 degrees. Lightly spray 9x13 inch pan with cooking spray. In
bowl combine cornmeal, flour, baking powder and salt. Add water, egg
and vegetable oil. Stir until smooth. Spread batter into prepared pan.
Place
ground beef in a large skillet. Cook over medium heat 6-8 minutes or
until no longer pink, breaking beef into crumbles; drain.
Add
salsa, beans, garlic, chili powder and cumin to beef; mix well. Bring
to boil over medium heat. Spoon beef mixture over batter. Bake 20-23
minutes or until crust is set. Sprinkle with cheese and return to oven
for 5 minutes. Makes 12 servings.
Cook’s Tips:
This recipe
freezes really well. Try making a double batch and freezing half in a
aluminum foil baker. Pop it out of the freezer in the morning. Pop into
the oven for dinner.
Other types of beans can be used such as white, black or pinto
To
reduce calories and fat this recipe calls for melted reduced fat
vegetable oil spread instead of regular liquid vegetable oil. Use a
spread with at least 70% fat.
Calories: 266.4, Total Fat
7.9 g, Saturated Fat 2.9g, Cholesterol 45.1 mg, Carbohydrates 38.6 g,
Protein 10.75 g, Sodium 864.5 mg, Fiber 6.7 g
