Stovetop Tamale Pie

1/2 pound ground beef
90% lean
1 can kidney beans
low-sodium (15 1/2 ounce
drain and save liquid)
1/3 cup of bean liquid
1 cup tomato purée (canned)
1 tablespoon onion (minced)
1/8 tablespoon chili powder
1 can whole kernel corn (15 ounces
not drained)
1/2 cup yellow cornmeal
1 dash salt
1 1/4 cups cold water
1/8 teaspoon chili powder

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

University of Illinois Extension Service