Smoky-Spicy Tamale Pies (makes 2 individual servings)

By á-47

Ingredients

• 4 oz. ground beef
• 1/2 cup chopped onion
• 1/2 cup frozen whole-kernel corn, thawed
• 2 garlic cloves, minced
• 1 tea. chili powder
• 1/2 tea. cumin
• 1/4 tea. ground chipotle chile pepper
• 1 cup canned red kidney beans, rinsed and drained
• 1 (14.5 oz) fire roasted tomatoes with green chiles, undrained
• cooking spray
• 1/4 cup flour
• 1/4 cup yellow cornmeal
• 1/2 tea. baking powder
• 1/8 tea. salt
• 1/4 cup milk
• 1 egg white

Preparation

Step 1

Preheat oven to 375 degrees.

Cook ground beef in a large non-stick skillet over medium-high heat until browned, stirring to crumble. Add onion, corn, and garlic to pan; saute 2 minutes. Stir in chili powder, cumin, and chipotle; cook 30 seconds. Add beans and tomatos to pan, and cook 1 minute. Divide beef mixture evenly betwen 2 (1 1/2 cup) ramekins coated with cooking spray.

Spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt, stirring with a whisk. Combine milk and egg white, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Spoon batter evenly over beef mixture.

Place ramkins on baking sheet. Bake at 375 for 25 minutes or until crust is browned.