Healthy Tamale Bake

With a snow day last weekend I wanted some type of comfort food dinner and this Mexican recipe did the trick.

Beef Tamale Bake
Serves 8
5 points per wedge

• 1 1/2 c. cornmeal
• 1/2 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. hot water
• 2 egg whites
• 3 Tbsp. canola oil
• 1/2 lb. 95% lean ground beef
• 16oz jar of chunky salsa
• 15oz red beans, drained and rinsed
  
• 1 garlic clove, pressed
• 1 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 c. shredded reduced-fat Mexican cheese blend

1. Preheat oven to 400 degrees and spray a round cake pan with non stick cooking spray.
   
2. In a small bowl, combine the cornmeal, flour, baking powder, and salt. Whisk in the water, egg whites, and canola oil into the cornmeal mixture. Stir until smooth and then pour into the pan.
3. Brown the ground beef over medium heat 6-8 minutes or until no longer pink. Break the beef into crumbles. Drain and then put back in the pan. Add salsa, beans, garlic, chili powder, and cumin to the beef and mix well. Bring to a boil over medium heat.
   
4. Spoon the beef mixture evenly over batter to within 1/2 inch of edge of pan. Bake 20-23 minutes or until crust is set.
   
5. Remove from oven and sprinkle with cheese. Let stand 5 minutes. Cut into 8 wedges.
6. Serve with fat free sour cream or toppings of your choice.
   

Recipe courtesy of Pampered Chef's "It's Good For You" cookbook.

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