Upside-Down Tamale Pie

Yield: 6 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 26%
  • Fat: 8.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.4g
  • Carbohydrate: 27.1g
  • Fiber: 4.1g
  • Cholesterol: 59mg
  • Iron: 4.1mg
  • Sodium: 668mg
  • Calcium: 203mg

Ingredients

  • 1 pound ground round
  • 1 1/2 cups bottled salsa
  • 2 teaspoons salt-free barbecue rub (such as Spice Hunter)
  • 1 (15-ounce) can kidney beans, drained
  • 1 (16-ounce) tube of polenta, diced
  • Cooking spray
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

  1. Place the beef in a 2-quart casserole. Cover with lid, and microwave at HIGH 8 minutes, stirring after 4 minutes. Drain well. Combine beef, salsa, rub, and beans in dish. Cover; microwave at HIGH 4 minutes or until hot.
  2. Place the polenta in a 9-inch pie plate coated with cooking spray. Spoon beef mixture on top of polenta, and cover with plastic wrap. Microwave at high 6 minutes or until thoroughly heated. Uncover; sprinkle with cheese.
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