Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds lean ground beef (90% lean)

  2. 1 large onion, chopped

  3. 1 small green pepper, chopped

  4. 1 garlic clove, minced

  5. 1 can (28 ounces) diced tomatoes, undrained

  6. 1-1/2 cups frozen corn

  7. 1 can (2-1/4 ounces) sliced ripe olives, drained

  8. 4-1/2 teaspoons chili powder

  9. 1/4 teaspoon pepper

  10. 1 cup water

  11. TOPPING:

  12. 1-1/2 cups fat-free milk, divided

  13. 1/2 cup cornmeal

  14. 1/2 teaspoon salt

  15. 1/2 cup shredded reduced-fat cheddar cheese

  16. 2 tablespoons butter

  17. 1/2 cup egg substitute

Instructions Jump to Ingredients ↑

  1. Spoon Bread Tamale Bake Recipe photo by Taste of Home In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and 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.

  2. 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.

  3. 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.

  4. 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.


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