Printable | Taste of Home

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:
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

Printed from tasteofhome.com Oct 14, 2008

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Spoon Bread Tamale Bake cont.

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 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.