Tamale Pie
For our lunch on Sunday, I made chicken enchiladas, pinto beans and brown rice. I didn't photograph it, but we had leftover pinto beans. So, for supper tonight, my Daily Plate is a tamale pie using the leftover pinto beans.
The tamale pie was made from 96/4 lean ground beef browned with diced onions and minced garlic. Then I poured the meat into a casserole dish. I topped the beef with some beans, a couple of cups of frozen corn, a can of Rotel, a can of tomato sauce, sprinkled it generously with chile powder and popped it into a 425-degree oven to warm through.
Meanwhile, I mixed up the cornbread topping. The cornbread consists of 1 1/2 cups of corn meal, 1/2 cup of whole wheat flour, 1 tablespoon sugar, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/4 cup canola oil, 1 tsp. salt, two eggs and enough buttermilk to make a loose batter (about 1 1/2 cups). I also added a finely chopped jalapeno pepper and about a cup of shredded cheddar cheese to the mix, but those are optional. Mix it all together. Once the filling is good and hot, pull it out of the oven and pour the cornmeal mix over the top. Pop it back into the oven for around 20 minutes or until the cornbread is cooked through. Bon appetit!
The tamale pie was made from 96/4 lean ground beef browned with diced onions and minced garlic. Then I poured the meat into a casserole dish. I topped the beef with some beans, a couple of cups of frozen corn, a can of Rotel, a can of tomato sauce, sprinkled it generously with chile powder and popped it into a 425-degree oven to warm through.
Meanwhile, I mixed up the cornbread topping. The cornbread consists of 1 1/2 cups of corn meal, 1/2 cup of whole wheat flour, 1 tablespoon sugar, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/4 cup canola oil, 1 tsp. salt, two eggs and enough buttermilk to make a loose batter (about 1 1/2 cups). I also added a finely chopped jalapeno pepper and about a cup of shredded cheddar cheese to the mix, but those are optional. Mix it all together. Once the filling is good and hot, pull it out of the oven and pour the cornmeal mix over the top. Pop it back into the oven for around 20 minutes or until the cornbread is cooked through. Bon appetit!
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