Stovetop Tamale Pie With Cornmeal Topping

Ingredients

• 1/2 pound lean ground beef
• 1 can kidney beans (15.5 ounce), drained and liquid reserved
• 1/3 cup bean liquid
• 1 cup tomato puree (canned)
• 1 tablespoon minced onion
• 1/8 tablespoon chili powder
• 8 cans whole kernel corn (12 ounce), not drained
• 1/2 cup yellow cornmeal
• 1 dash salt
• 1 1/4 cups cold water
• 1/8 teaspoon chili powder

Method

1. 1 Cook beef in a hot skillet until lightly browned, then drain off the fat.
2. 2 Stir in the reserved bean liquid, tomato puree, onion, and 1/8 tablespoon chili powder. Bring to a boil.
3. 3 Reduce heat, cover, and simmer for 10 minutes to create the chili base.
4. 4 Place the chili in a 10-inch skillet and stir in the corn. Heat thoroughly.
5. 5 While chili heats, mix cornmeal, salt, and water in a saucepan. Cook over medium heat, stirring constantly until thickened, about 2 minutes.
6. 6 Spread the cornmeal mixture over the hot chili to form a crust. Sprinkle with 1/8 teaspoon chili powder.
7. 7 Cover and cook over low heat with the lid slightly ajar until the topping is set, about 10 minutes.