Mexican

Sloppy Tamale Pie is for Dinner.

Sloppy Tamale Pie takes 20 minutes to prepare.

Sloppy Tamale Pie takes 40 minutes to cook.

Sloppy Tamale Pie makes 8 servings.

The ingredients for Sloppy Tamale Pie are:

Meat Topping
1.5 lbs Ground beef 93/7 lean, ask your butcher for chili meat or ?sausage? size grind
1 carrot, shredded
2 zucchinis, finely diced
1 onion large chopped
1 poblano pepper finely chopped
1 clove of garlic, minced
1 cup frozen corn kernels, no sauce
2 15 oz cans diced tomatoes
1 tsp cumin
2 Tbsp chili powder
.5 tsp ground black pepper
1 small can whole olives or 15 med pitted olives halved(sliced ? buy them whole then slice them yourself)
.25 to .50 cup of water
salt to taste
cooking spray

Cornbread
1 jalapeno finely diced, seeds and membrane removed, sauteed
.5 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour
.5 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
2 Tbsp Granulated Sugar
2 tsp Baking Powder
1 cup skim milk
4 Tbsp Unsalted Butter, melted
.5 cup Egg substitute, liquid (Egg Beaters)
1.25 cup Stone Ground Yellow Corn Meal

Here is how you make Sloppy Tamale Pie:

Preheat oven to 400Begin by preparing cornbread batter:Spray 10 in skillet with cooking spray. Add diced jalapeno to skillet over medium heat, saut? until soft and very lightly browned. Stir in half cup of corn. leave over low heat until corn is defrosted. Set aside for corn bread.In a large bowl, stir together flours, sugar, and baking powder. Stir until ingredients are well combined.In a separate bowl, combine melted butter, milk, and egg substitute. Stir in saut?ed jalapeno-corn mixture, and corn meal.Add egg mixture to flour mixture. Blend until moistened. Do not over work. Batter should still be lumpy.Allow batter to rest while you begin the topping.Mix together cumin, chili powder, salt, and pepper. set spices aside.In same skillet that jalapeno was sauteed in, over medium heat, brown ground beef, onion, poblano pepper and spices, until hamburger is barely pink. Stir in garlic, cook until meat is no longer pink, 1 - 2 minutes.Sir in juice from canned tomatoes. Scrape bottom of skillet. Add corn, carrot, zucchini, and spices cook until corn is no longer frozen.Reduce heat. Add both cans of diced tomatoes.Reduce heat to low. Allow to simmer while corn bread bakes. Stir in water if mixture begins to "look dry". Start with a quarter cup. Add more water, if necessary.Lightly spray or oil cast iron skillet. Pour in corn bread batter. Bake cornbread 20 to 25 minutes. Corn bread top should be lightly browned. Tooth pick placed in center comes out with crumbs (not batter). If edges brown, too quickly, place foil strips on side(s) that are getting to dark. Stir in drained black olives into meat topping, immediately before serving. Taste meat mixture for salt JUST before serving. There are several canned items. You may not need any at all. Reduced sodium folks should use lower sodium canned tomatoes. Top 8 cornbread slices with meat topping

The nutritional information for Sloppy Tamale Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 407.1

• Total Fat: 13.3 g
• Cholesterol: 64.9 mg
• Sodium: 349.6 mg
• Total Carbs: 45.4 g
• Dietary Fiber: 6.2 g
• Protein: 26.4 g

Sloppy Tamale Pie is Mexican cuisine.

The dietary needs meet for Sloppy Tamale Pie is Low Carb