CHEESY TAMALE PIE

 Pie crust mix for a 9-inch pie shell

1/4 cup cornmeal
1/4 cup cold water
1/2 lb lean ground beef
1/2 cup chopped onion
3 tbsp white whole-wheat flour
1 can (15-oz) kidney beans, drained (sometimes I use chili beans, undrained)
1 can (8-oz) tomato sauce
2 tsp chili powder
1 cup shredded low-fat Mexican cheese blend
1 cup shredded lettuce
1/2 cup chopped tomato

Preheat oven to 400 degrees.

In a medium bowl, combine pie crust mix and cornmeal. Stir in the water to make a dough; roll out to fit a 9-inch pie pan/plate. Line the pie plate with the dough, flute edge and prick bottom and sides thoroughly with a fork. Bake 8 minutes at 400 degrees and remove from oven.

While crust bakes, brown the beef with the onion in a large skillet; drain off any fat. Stir in the flour. Add the beans, tomato sauce, chili powder and cheese; mix together well. Spoon mixture into the prepared pie shell.

Bake at 400 degrees for 20 minutes or until bubbly and heated through. Remove from oven and allow to stand for 15 before cutting to serve.

To serve, garnish with the lettuce and tomato.

Yield: 6-8 servings.

file photo used for reference only

not this exact recipe