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| Vegetable Beef Tamale Pie |
Vegetable Beef Tamale Pie {I adapted my version from Tara's recipe}
Filling
- Splash of vegetable oil {I used Canola}
- 1 medium onion, diced
- 2 garlic cloves minced
- 1 lb. lean ground beef {I used 5%}
- 3 tsp of chili powder blend
- 2 summer squashes, diced
- 1 red pepper, diced {you could use green, I just prefer red}
- 1 C frozen corn
- 1 medium potato, peeled and diced {or 2 small ones I used purple ones}
- 1 large tomato, diced with juice and seeds {or 2-3 medium sized ones - I used one huge beefsteak}
- salt, and pepper to taste
- 1/2 C water
- 1/2 C of salsa {I used mild Newman's Own}
1. Heat oil, add onion and a pinch of salt. Sautee until onion is soft, then add
2. garlic and when fragrant, add
3. 1 lb ground beef, and the chili powder. Sautee until beef is browned, then add
4. Squash, peppers, corn, potato and tomato. Sautee for a couple of minutes {it gets fragrant}, then add
5. Salt as well as pepper to taste, water and salsa.
6. Simmer on low for about 15-20 minutes {potatoes should be soft}
7. Pour into a deep baking dish - 8"x11"
Topping
- 3/4 C cornmeal
- 1-1/4 C soy, rice, or almond milk {I used almond milk}
- 1 C flour
- 3 tsp baking powder
- 1 tsp. salt
- 1/3 C sugar
- 1 egg beaten
- 4 Tbs Earth Balance, melted {or other vegan butter}
1. Mix cornmeal with "milk"and let stand for about 5 minutes
2. In a different bowl mix flour, baking powder, salt, and sugar
3. Add cornmeal mixture at once. Stir in the egg, and melted Earth Balance
4. Pour/spread topping over the vegetable beef mixture
Bake
1. Preheat oven to 400 F
2. Bake for about 25 minutes, or until the topping is golden
I served Avocado alongside!