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Tamale Bake

Kathleen Reid knows how to heat up dinnertime at her Petaluma, California home. Her family-pleasing main course is guaranteed to put a little kick in your menu, too.
  • Total Time
    Prep: 10 min. Bake: 45 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 jalapeno pepper, seeded and diced
  • 2 cups frozen corn, thawed
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups fat-free milk
  • 1 cup cornmeal
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 can (2-1/2 ounces) sliced ripe olives, drained
  • 2 large egg whites, lightly beaten
  • 1 envelope reduced-sodium taco seasoning
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 cup salsa

Directions

  • In a large nonstick skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, milk, cornmeal, chilies, olives, egg whites and taco seasoning until blended.
  • Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Serve with salsa.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 298 calories, 9g fat (4g saturated fat), 39mg cholesterol, 806mg sodium, 35g carbohydrate (9g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
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