All the flavors of tamales in an easy to assemble, slow cooking, a family favorite.
3/4 cup cornmeal
1-1/2 cups nonfat milk (I used a sugar-free almond milk drink)
1 egg, beaten
1 pound of lean ground beef, browned and drained of excess fat (I used lean ground turkey)
1 envelope (1.25 ounces of dry chili seasoning blend)
1 can (10 ounces) diced tomatoes with green chilies, undrained (use Rotel)
1 (16-ounce) can corn, rinsed and drained
1 cup shredded reduced-fat Mexican cheese blend
chopped coriander, light sour cream, salsa, guacamole, chopped tomatoes, chopped lettuce, sliced black olives, etc.
In a medium mixing bowl, combine the cornmeal, milk and egg.
Add prepared meat, chili seasoning, tomatoes and corn until well mixed. Pour the mixture into the electric cooker.
Cover and cook on HIGH for 1 hour. Set slow cooker to LOW and continue cooking for 3 hours.
Remove cover and wipe off any condensation, then sprinkle cheese on top of tamale pie. Put the lid on the pan and cook 5 more minutes, or until the cheese melts.
Serve hot, along with additional side dishes (if using).
If you use Rotel diced tomatoes, there are many options. The location may determine availability. Choose the flavor and spice level you like best.