Tamale Pie is a hearty and delicious Tex-Mex casserole. A slice of this on a plate, with some low-fat sour cream, hot sauce and a heaping helping of a leafy salad can make for a filling, satisfying meal in a hurry.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
Yield: Makes 1.2 kg (6 x 1 cup servings of 200 g each)
Mix together the ingredients from the cornmeal down to and including the salt sub. Zap on high in microwave for 2 minutes. Stir. Zap for a final 3 minutes. (OR, cook in a saucepan over medium heat until the mixture comes to a boil and the cornmeal thickens. You must stir constantly or it may scorch on you.)
Spray a baking dish that is about 20 to 25 cm square (8" x 8" or 9" x 9").
Put one half the dough in the bottom of the pan. Press out flat.
Empty the 2 jars of chili on top of that base, and spread out equally.
Use the remaining cornmeal dough to form a top crust. (You can make small rounds in the palm of your hands and place them on, if that is easier.)
Bake for 20 minutes at 175 C / 350 F.
Sprinkle the cheese on, and bake for a final 10 minutes.
If you have a jar of home canned plain or pickled jalapenos, a layer of those (drained) on top the chili layer can be nice.
Inspiration source: Tamale Pie. In: Robertson, Laurel, Carol Flanders and Bronwen Godfrey. Laurel's Kitchen. Petaluma, California: Nilgiri Press. 1983. Page 270.
Per 1 cup (200 g / 7 oz):
- 345 calories, 109 mg sodium
- Weight Watchers PointsPlus®: 9 points
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.