This may not be the true-blue version as Southwesterners see it, but there's a lot of debate about what the authentic tamale pie holds and this one is sure to please.
If cutting fat is a goal, trade ground white-meat chicken for the beef and the low-fat varieties of the cheese, corn muffins and sour cream. Build a salad from the salad bar or use packaged vegetables. Finish off with fresh fruit. Tamale pie
Serves 4
12 ounces ground round (or ground chicken)
1 medium onion, finely chopped
1 1/4 cup medium (or hot) salsa, lightly drained
1/2 cup sliced black olives
1 cup frozen corn kernels
1/2 teaspoon cumin
4 large corn muffins, crumbled
1 1/3 cup shredded Cheddar cheese, use divided
sour cream (regular, light or non-fat), (optional)
Heat oven to 425 degrees.
Heat a 10-inch oven proof skillet over medium high heat. Add the ground beef and onions and saute five minutes. Drain off any fat; stir in salsa, olives, corn and cumin. Hold on a plate momentarily. Wipe out the skillet with a paper towel.
Place the corn muffin crumbs in the skillet, gently pressing up the sides about an inch and into the bottom. Sprinkle on 1 cup of the cheese. Fill the pie with the meat mixture and then sprinkle with the remaining 1/3 cup cheese. Bake about 10 minutes or until the cheese has melted. Slice into wedges and lift out gently with a spatula. Top with dollops of sour cream, if desired.
Pub Date: 3/13/96
