Here’s another Pampered Chef Recipe from the Good for You cookbook. I was never a huge fan of tamales, but they have begun to grow on me recently. It could be that some of the best tamales in the world are sold right down the street from our house every Saturday for most of the year at our local Downtown Lawrence Farmer’s Market. The same people that sell the awesome tamales, also sell some incredible breakfast burritos that have become a staple of my Saturday morning routine over this summer. Sadly, the Farmer’s Market is winding down, so I’ll have to come up with my own tamale recipes for the long, cold winter. This just happened to look good and I couldn’t wait to try out my new Deep Dish Pie Plate from Pampered Chef.
Ingredients 1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 1/2 teaspoon baking powder ½ teaspoon salt 1 cup hot water 2 egg whites 3 Tbsp 70% vegetable oil spread, melted 1/2 pound 95% lean ground beef 1 jar (16 oz) thick and chunky salsa 1 can (15 ½ ounces) black beans, drained and rinsed 1 clove garlic, pressed 1 1/2 teaspoons chili powder ½ teaspoon cumin 1/2 cup shredded cheese, cheddar or Mexican blend
Preparation Preheat oven to 400 degrees. Lightly spray deep dish pie plate 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 8 servings.