Wednesday, January 28, 2009

A Twist on Mexican Night

Tamales are one of Dave's favorite foods so I decided to try a little twist on the traditional tamale. This is a huge hit with the whole family plus I get an extra "Thank you" from Dave everytime I make it because he loves it sooo much. It is really quick and easy to put together.

Beef Tamale Bake

1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup water, hot
2 egg whites
3 tbsp margarine
1 lb lean ground beef
16 ounces salsa, thick and chunky
15 1/2 ounces red beans, drained and rinsed
1 garlic clove, pressed
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 cup shredded Cheddar cheese
Preheat oven to 400F. Spray Deep Dish Baker with non-stick cooking spray. In small bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites and margarine into cornmeal mixture; stir until smooth. Pour batter into baker.

Place ground beef in large skillet. Cook over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain, if necessary.

Add salsa, beans, pressed garlic, chili powder and cumin to beef; mix well. Bring to a boil over medium heat. Spoon beef mixture evenly over batter,sprinkle with cheese. Bake 20-23 minutes or until crust is set. Let stand 5 minutes. Cut into 8 wedges.

270 Calories per serving


1 comment:

WalkConkies said...

That looks yummy. I'll have to try it!