Tamale Pie

I made tamale pie for dinner and it was delicious! I made a variation on one that floats around the WW internet boards, adjusting for what I have and the flavors we like. I made an extra tamale pie and it's in the freezer, starting to stock for after the baby is born. When Jax was born, my mom made us a dozen or so home made dinners, all frozen in the same 8"x8" pan and stored in zip top freezer bags for easy stacking. It was fantastic to have dinner ready to go when we were too brain dead to actually cook, and it will be wonderful this time around to have Core friendly meals not just for me and Mr.M but for Jax as well this time! The tamale pie is the first of many double batches in the near future.

Tamale pie

1 c. corn meal
2 1/4 c. chicken or vegetable broth
2 cloves garlic, minced
1/2 t. chili powder

Preheat oven to 350*. Combine cornmeal, broth, garlic, and chili powder in a medium saucepan; whisk or stir constantly over medium heat until slightly thickened. Spread in a 9 X 13-inch baking pan, sprayed with non-stick cooking spray. Set aside.

1 lb. 93% lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 large green pepper, chopped
1 carrot, diced
1 stalk celery, diced
4 tsp canola oil
1 t chili powder
2 t cumin
1 t dry oregano
1 tsp salt
1 chipotle in adobo, minced fine, plus 1 t adobo sauce
1 quart tomato sauce (I used my home made CORE spaghetti sauce from last fall with lots of veggies)
1 (6 oz) can tomato paste
1 (14.5 oz) can or 2 c. diced tomatoes
1 (16 oz) can whole no-sugar-added kernel corn, drained
1 (16 oz) can or 2 c. cooked black beans
1 c. cheddar cheese (fat free for Core or count the points)

In a large skillet, saute onion, green pepper, carrot, and celery until onion is translucent. Add garlic and spices; toast briefly, stirring into the vegetables. Add beef and cook until brown, breaking up the meat with the back of a wooden spoon.

Add chipotle in adobo and sauce, tomato sauce, paste, diced tomatoes, corn, and beans, and mix well. Taste and adjust seasonings. Spread mixture evenly over the cornmeal mixture and top with cheese. Bake for 20-25 minutes at 350 degrees or until cheese is golden and bubbly.