From Victoria J

Tamale Pie - 7 Points

A great tex/mex dish, this was our favorite "company" recipe when I was growing up. The reduced fat version makes it good anytime!

2 teaspoons olive oil
1 medium onion, chopped
1 medium carrot, diced
2 garlic cloves, minced
10 ounces lean ground beef (10% or less fat)
2 tablespoons + 1 1/2 teaspoons mild or hot chili powder
2 teaspoons ground cumin
2 cups canned whole Italian tomatoes (no salt added),
coarsely chopped
1 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
3 ounces yellow cornmeal
1 teaspoon salt
1 ounce Monterey Jack or cheddar cheese, grated
1/4 medium red bell pepper, finely chopped
1/2 teaspoon freshly ground black pepper

Preheat oven to 350o F. Spray 9" square baking pan with nonstick cooking spray. In large nonstick skillet, heat oil; add onions and carrot. Cook over medium heat, stirring frequently, 3-5 minutes, until onions are softened. Add garlic; cook, stirring frequently, 5 minutes, until onions
are golden brown. Add beef, chili powder and cumin to onion
mixture; cook, stirring to break up meat, 4-5 minutes, until no longer pink. Add tomatoes with juice, oregano, cloves and red pepper; bring mixture to a boil. Reduce
heat to low; simmer 18-20 minutes, until mixture is thickened.

Meanwhile, in medium nonstick saucepan, combine cornmeal, salt and 2 cups water. Stirring constantly with wire whisk, bring mixture to a boil over medium heat. Reduce heat to low; simmer, stirring frequently, 15 minutes, until mixture is very thick and pulls away from sides of saucepan. Remove
from heat; set aside to cool slightly. Stir in cheese, bell pepper black pepper.

Spoon beef mixture into prepared baking pan; spread evenly with cornmeal mixture. Bake, uncovered, 40 minutes, until beef mixture is bubbling and topping is lightly browned. Divide evenly among 4 plates and serve.

SERVING 4 (1/4 of pie)
PER SERVING: 336 Calories, 15 g Total Fat, 5 g
Saturated Fat, 55 mg Cholesterol, 914 mg
Sodium, 32 g Total Carbohydrate, 5 g Dietary
Fiber, 22 g Protein, 165 mg Calcium

Adapted from WW Cut the Fat Cookbook