Stovetop Tamale Pie

Ingredients, directions and serving information for Stovetop Tamale Pie.

• 1/2 pound 90% lean ground beef
• 1 can (15.5 ounces) low-sodium kidney beans, drain and save liquid
• 1/3 cup bean liquid*
• 1 cup canned tomato purée
• 1 tablespoon onion, minced
• 1/8 tablespoon chili powder
• 1 can (15.2 ounces) whole kernel corn, not drained
• 1/2 cup yellow cornmeal
• 1 dash salt
• 1 1/4 cups cold water
• 1/8 teaspoon chili powder

1. Wash hands with soap and water.
2. Cook beef in large, hot skillet until lightly browned. Drain off fat.
3. Stir in remaining ingredients. Bring to a boil.
4. Reduce heat, cover, and simmer 10 minutes.
5. Stir in corn.
6. Place chili in a 10-inch skillet. Heat thoroughly.
7. As chili heats, mix cornmeal and salt with water in a medium sauce pan. Cook over medium heat, stirring constantly until thickened, about 2 minutes.
8. Spread cornmeal mixture over hot chili to form a crust. Sprinkle with chili powder.
9. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.