Spoon Bread Tamale Bake 1-1/2 pounds lean ground beef 1 large onion, chopped 1 small green pepper, chopped 1 garlic clove, minced 1 can (28 ounces) diced tomatoes, undrained 1-1/2 cups frozen corn 1 can (2-1/4 ounces) sliced ripe olives, drained 4-1/2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup cornmeal 1 cup water TOPPING: Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Spoon Bread Tamale Bake cont. 1-1/2 cups fat-free milk, divided 1/2 cup cornmeal 1/2 teaspoon salt 1/2 cup shredded reduced-fat cheddar cheese 2 tablespoons butter 1/2 cup egg substitute In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornmeal and water until smooth; gradually stir Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

Spoon Bread Tamale Bake into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened. Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned. Yield: 8 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008