3/4cupcornmealFine or medium-grind cornmeal works best here. Avoid coarse or stone-ground cornmeal, which can stay gritty. Masa harina is not the same as cornmeal and won’t give the same result in this recipe.
1-1/2cupsfat-free milk (I used unsweetened almond milk beverage)
1egg, beaten
1poundlean ground beef, browned and drained of excess fat (I used lean ground turkey)
1envelope(1.25 ounces dry chili seasoning mix)
1can(10 ounces) diced tomatoes with green chilies, undrained (I used Rotel)If you use Rotel diced tomatoes, there are lots of options. Location may determine availability. Choose the flavor and spice level you like best.
1can(16 ounces) corn, rinsed and drained
1cupreduced-fat shredded Mexican cheese blend
Additional Garnishes:
chopped cilantro, light sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce, sliced black olives, etc.
Instructions
In a medium mixing bowl, combine the cornmeal, milk and egg.
Stir in the prepared meat, chili seasoning, tomatoes and corn until thoroughly mixed. Pour mixture into crock pot.
Cover and cook on HIGH for 1 hour. Set slow cooker to LOW and continue to cook for 3 hours. Alternatively you can pour the mixture into a greased baking dish bake in the oven at 350 degrees for approximately 45 minutes.
Remove lid and wipe off any condensation, then sprinkle cheese over tamale pie. Place cover on cooker and cook an additional 5 minutes, or until cheese is melted.
Serving size: 1/8th recipeWW Points: 7Check your WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)6PointsPlus (Old plan)If you use Rotel diced tomatoes, there are lots of options. Location may determine availability. Choose the flavor and spice level you like best.