Ingredients:

• 1 cup beef broth
• 3/4 cup cornmeal
• 1 pound lean ground beef
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 jar (16 ounces) chunky salsa
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1/4 cup sliced ripe olives
• 1/2 cup shredded Monterey Jack cheese
• Optional toppings: Sour cream and fresh jalapeno pepper slice

Instructions:

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1. Prepare the Cornmeal Base:

In a medium saucepan, bring the beef broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.

Reduce the heat to low and simmer, stirring occasionally, for 10-15 minutes or until the mixture thickens. Remove from heat and set aside.

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2. Cook the Ground Beef:

In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat from the skillet.

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3. Season the Beef:

Stir in the chili powder and ground cumin, mixing well to coat the beef with the spices.

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4. Assemble the Pie:

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or casserole dish.

Spread half of the cornmeal mixture evenly into the bottom of the prepared dish.

Layer the cooked ground beef over the cornmeal mixture.

Top the beef layer with the chunky salsa, whole kernel corn, black beans, and sliced olives.

Sprinkle the shredded Monterey Jack cheese over the top of the pie.

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5. Bake the Pie:

Cover the dish with foil and bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.

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6. Serve and Enjoy:

Remove the foil from the dish and allow the pie to cool slightly before slicing.

Serve your Protein-Packed Low-Calorie California Tamale Pie with optional toppings such as sour cream and fresh jalapeno pepper slices.

#Protein-Rich #Gluten-free

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