Hgs Hot Tamale Pie Weight Watchers 4 Points Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix together cornbread mix, egg substitute and applesauce. Set aside.
• In a large pan sprayed lightly with nonstick spray, begin to cook onions and soy crumbles over medium heat. Once crumbles have thawed, add in taco seasoning, cumin and 1/4 cup of water. Stirring occasionally, continue to cook until the water has absorbed. Then add the taco sauce, corn, and black beans, and mix well.
• Pour mixture into a large round casserole dish sprayed lightly with nonstick spray, and then evenly cover with the cornbread topping mixture.
• Bake in the oven for 20 minutes, or until top is golden brown and firm.

Steps:

• heat oven to 375 degrees. in large skillet cook turkey,onion, and bell pepper until turkey is cooked. stir in beans,salsa, and jalapenos.
• prepare corn mix and pour into greased 9" pie plate.
• spoon meat mixture onto corn mix and bake 30 to 40 min or until set.
• remove from oven and sprinkle with cheese and return to oven for 5 min or until cheese is melted. let cool 5 min before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
• Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
• Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
• Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
• Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
• Bake in the preheated oven for 50-60 minutes, until golden brown.

Steps:

• 1. Preheat oven to 375 degrees. Coat a 9″ 2-quart casserole dish or oven proof 9″glass bowl with cook spray and set aside. 2. For the tamale filling: In a large nonstick pan over medium heat, add the ground beef, onions and garlic. Cook stirring often, breaking up beef until meat is browned. Pour into a colander to drain the fat. Add back to pan. 3. Stir in beans, corn, tomatoes, cheese, chili powder. salt and pepper. Cook for 5 minutes. Remove from heat. 4. To make corn bread topping: Add to a mixing bowl 1½ cups water and corn bread mix. Mix by hand until lumps disappear. 5.. Pour the tamale mixture into the casserole dish. Spread evenly. Top with corn bread batter and spread evenly. 6. Bake for 30-35 minutes until a toothpick inserted into the corn bread comes out clean. 7. Cool a bit and cut into 8 slices. This dish will keep for several days in the refrigerator and freezes great. Makes 8 servings Food Fact It's argued as to where tamale pie originated. It's a toss-up whether it came from Mexico, Texas or California. Early recipes called for pork or beef cubed or hashed but today it's usually made with ground beef. Shopping Tip Most large supermarkets sell Marie Callender's Southwest Cornbread Mix. It's usually found in the baking aisle where the other cornbread mixes are displayed. Their low fat corn bread mix will also work for this recipes.

Steps:

• In a large nonstick skillet over medium heat, brown the beef and onion; drain.
• Add the tomatoes with juice, tomato paste, corn, olives, and chili powder.
• Simmer for 5 minutes, then scrape into a 2 1/2-qt baking dish.
• Cut the polenta lengthwise into quarters, then slice across the quarters into wedges 1/4" thick.
• Scatter over the meat.
• Bake at 375 degrees for 15 minutes.
• Sprinkle the cheese over the top and bake 10-15 minutes more.