Naturally my new stomach changes all my food interests. I REALLY need Cooking for One recipes, because even "one serving" will feed me for 2, maybe 3, meals. Do I ever get overwhelmed when I make my old recipe for tamale pie. In the old days, it would feed my family of four hearty eaters and a small army as well. Then I remembered TNT Tuna-Tamale Pie. Ah! I can have Tex-Mex comfort food again!
Tuna Tamale Pie may sound strange, but the tuna blends amazingly well with the chili spice. If you aren't that adventurous, you might substitute 2 ounces of cooked ground turkey or ground beef for the tuna.The recipe comes from a 1982 set of Weight Watchers Recipe cards. It says it makes one serving, but it makes a quart casserole full. Even before I had surgery, I didn't eat that much in one setting. Consider this good for two, or something for one that makes extra to freeze for another day. For me-- well, it may serve 8 (of me), just like the old recipe.
I have transcribed the recipe as written on the card. (My changes are in parentheses.) Be aware, changing the recipe changes the calorie count. I've included all the Weight Watchers counts at the bottom just as they appear on the card. I have no idea how those might translate to today's Point System.
T'N'T Tuna-Tamale Pie
1/2 chopped onion (1 Tbs. dried onion flakes)1/4 cup dried green bell pepper (1 Tbs. dried bell pepper. I make my own.)
1 cup drained, whole canned tomatoes
1/2 cup. tomato juice
2 tsp. Chili powder (or Williams Chili Seasoning)
1/2 tsp. each ground cumin and paprika (leave this out if you use the Chili Seasoning instead of Chili powder)
1/4 tsp. garlic powder
3 ounces drained canned pinto beans (Ranch Style beans are also good)
2 ounces, drained canned tuna, flaked
1 ounce uncooked yellow cornmeal
1/4 cup water
2 tsp. vegetable oil
1/2 tsp. double-acting baking powder
Dash salt
In and 8-9 inch nonstick skillet, cook onion and green pepper until soft, about five minutes. (If using dried onion and dried green pepper, soak them in a bit of hot water for about 5 minutes to reconstitute, and then drain them and add to the skillet. You can skip the cooking step.) Add tomatoes, juice, and spices. Simmer 5-10 minutes. Stir in beans and tuna. Pour mixture into a small (1 quart) casserole. (I use several 4-8 ounce baking dishes sprayed with no-stick spray. I freeze the extra, covering them with aluminum foil.)
In a small bowl combine remaining ingredients. Drop cornmeal mixture by teaspoonsful onto the bean-tuna mixture. (I might sprinkle a pinch of grated cheese on top for a bit more protein.) Bake at 375 degrees F. until bubbly and topping is browned, about 30 minutes.
Each serving is equivalent to: 1/2 c. Limited Vegetables, 2 1/2 servings Vegetables, 1/2 serving Bonus (1/2 c. tomato juice.) 3 ounces Legumes, 2 ounces Fish, 1 serving Bread Substitute. 3 servings Extras (1 Tbs. flour, 2 servings Fat.)
Per serving: 529 calories, 29 gm. protein, 17 gm. fat, 70 gm. carbohydrates, 1406 mg sodium, 37 mg cholesterol
