Old Country Store Brussels & Kale Slaw

When I think of salads, I typically think of summer.  This, however isn’t your typical salad.  In fact, it’s more of a slaw… a fall slaw.  I like the sound of that; heck, it almost rhymes.  But not quite.  Anywho, if you’ve ever visited Cracker Barrel Old Country Store for dinner, you may have had their Brussels Sprouts N’ Kale Salad.  If so, this will be very familiar.  I’m not sure what exact ingredients their version has, but I think I hit it pretty close.  Mine has shredded Brussels sprouts, kale, dried cranberries and pecans, just like theirs.  I kicked it up a notch, though, with addition of finely diced apples, red onion, and a maple vinaigrette.  What says Autumn more than apples, pecans, cranberries, and maple?  Nothing, folks.  This is the perfect Autumn/Fall/Holiday Salad/Slaw/Side.   ~Erin

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¼ c. extra virgin olive oil

½ c. maple syrup*

2 T. apple cider vinegar

2 tsp. dry ground mustard

½ tsp salt

1 lb. Brussels sprouts, stems cut off and outer leaves removed, then washed

3 c. chopped kale

2 apples, cored & finely chopped

¼ of a red onion, finely chopped

¼ c. dried cranberries, coarsely chopped (or more if not following WW)

1 oz. pecans, toasted if desired & chopped

 

Mix together the first 5 ingredients in a jar with a lid (shake to combine) or a small bowl (whisk to combine).

Shred the Brussels sprouts, preferably using a food processor.

In a large bowl, combine the shredded sprouts with the chopped kale, apple, and onion.

Pour the dressing over top and stir.  I like to add it gradually and stir, so as not to overdress the slaw.

Top with chopped cranberries and pecans.

Chill until ready to serve; toss to redistribute dressing before serving.

Old Country Store Brussels & Kale Slaw

Old Country Store Brussels & Kale Slaw

    Ingrendients
  • ~ ¼ c. extra virgin olive oil
  • ~ ½ c. maple syrup*
  • ~ 2 T. apple cider vinegar
  • ~ 2 tsp. dry ground mustard
  • ~ ½ tsp salt
  • ~ 1 lb. Brussels sprouts, stems cut off and outer leaves removed, then washed
  • ~ 3 c. chopped kale
  • ~ 2 apples, cored & finely chopped
  • ~ ¼ of a red onion, finely chopped
  • ~ ¼ c. dried cranberries, coarsely chopped (or more if not following WW)
  • ~ 1 oz. pecans, toasted if desired & chopped
  1. Mix together the first 5 ingredients in a jar with a lid (shake to combine) or a small bowl (whisk to combine).
  2. Shred the Brussels sprouts, preferably using a food processor.
  3. In a large bowl, combine the shredded sprouts with the chopped kale, apple, and onion.
  4. Pour the dressing over top and stir. I like to add it gradually and stir, so as not to overdress the slaw.
  5. Top with chopped cranberries and pecans.
  6. Chill until ready to serve; toss to redistribute dressing before serving.

*WW Freestyle Info.: This makes about 8 servings of 1 cup each. With regular maple syrup, each serving is 7 SmartPoints. With sugar free maple syrup, each serving is 4 SmartPoints. With light maple syrup, each serving is 5 SmartPoints.

https://foursistersdish.com/2018/11/12/old-country-store-brussels-kale-slaw/

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Healthier Heavenly Hash (a.k.a. Ambrosia Salad)

Our mom makes this at many holiday meals.  If you are from the South (or the Midwest, as we are) this is considered a side dish.  Let’s be honest though, it’s a dessert that’s socially acceptable to eat along with your meal.  What’s not to like about that?! Whether you choose to enjoy this as a side or as a dessert, you’ll find no judgement here.  It contains fruit, so it makes sense it could be either one, right?! Right. ~Erin

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1 (6 oz.) container plain non-fat Greek yogurt

1 (20 oz.) can pineapple tidbits packed in juice, drained

1 (23.5 oz.) jar mandarin slices, packed in juice, drained

8 T. unsweetened coconut flakes

2 ounces (1/4 of a regular sized container) of Fat Free Cool Whip

1 ½ c. mini marshmallows

 

Mix Greek yogurt with pineapple tidbits.

Gently stir in mandarin oranges, coconut, Cool Whip and mini marshmallows.

Serve immediately.

Healthier Heavenly Hash (a.k.a. Ambrosia Salad)

Healthier Heavenly Hash (a.k.a. Ambrosia Salad)

    Ingredients:
  • ~ 1 (6 oz.) container plain non-fat Greek yogurt
  • ~ 1 (20 oz.) can pineapple tidbits packed in juice, drained
  • ~ 1 (23.5 oz.) jar mandarin slices, packed in juice, drained
  • ~ 8 T. unsweetened coconut flakes
  • ~ 2 ounces (1/4 of a regular sized container) of Fat Free Cool Whip
  • ~ 1 ½ c. mini marshmallows
  1. Mix Greek yogurt with pineapple tidbits.
  2. Gently stir in mandarin oranges, coconut, Cool Whip and mini marshmallows.
  3. Serve immediately.

Tip: If not serving immediately, set aside marshmallows and stir in just before serving.

WW Freestyle Info.: This recipe makes 7 half cup servings. Each serving is 4 SmartPoints.

https://foursistersdish.com/2018/11/05/healthier-heavenly-hash-a-k-a-ambrosia-salad/

 

French Onion Stew

When my younger son was in grade school he started ordering French onion soup in restaurants like Panera Bread.  He’s always been a fairly adventurous eater, but that one surprised even me.  I decided that if he was going to eat it, I’d learn to make it….but, I must make a confession, I’m not a fan of plain French Onion soup. It tastes so much like onion (go figure).  So, I experimented with several components of soup that I do like and came up with this recipe.  It has turned into a meal that we can all agree is the perfectly indulgent meal. ~Tracy

FrenchOnionStew

French Onion Stew

French Onion Stew

    Ingredients:
  • ~3.5 oz. Shiitake mushrooms (usually one small container), chopped
  • ~8 oz. baby Portabella mushrooms (chopped)
  • ~1 ½ to 2 medium yellow onions, halved and sliced
  • ~2 t. freshly grated ginger
  • ~4 cloves minced garlic
  • ~1 tsp. salt
  • ~1 ½ tsp. black pepper
  • ~1 ½ c. shredded beef, such as a rump roast cooked in this method
  • ~2 c. fat free beef broth
  • ~1 10 ½ can beef consume (such as Campbell’s)
  • ~3 T. low sodium soy sauce
  • ~1 ½ - 2 c. water (adjust as needed if stew is too thick when barley cooks)
  • ~1 c. uncooked barley
  1. Place chopped mushrooms into a bowl.
  2. Cover with boiling water and let stand approximately 30 minutes.
  3. Spray the bottom of a large stock pot with cooking spray.
  4. Saute onions, garlic, and ginger in sprayed approximately 10 minutes or until softened and just beginning to brown.
  5. Add mushrooms, beef, and a tablespoon or so of the mushroom liquid to aide in the saute process.
  6. Continue to saute for another 5 minutes.
  7. Add soy, consume, broth, water, and barley.
  8. Simmer 30 minutes until barley is tender.
  9. Transfer servings of stew to oven-safe bowls.
  10. Top with your favorite cheese such as grated parmesan, or swiss.
  11. Place bowls under the broiler for only a couple of minutes until cheese melts and begins to lightly brown.
  12. Carefully remove bowls from oven and serve with your favorite bread.

This soup makes approximately 10 one-cup servings. Each serving is 3 WW Freestyle points each without cheese.

https://foursistersdish.com/2018/11/01/french-onion-stew/

 

 

The Best Taco Soup

Years ago when I was newly married, Tracy sent me a recipe box for my birthday.  Included were several recipes that she had handwritten. This is one of my favorites from that now well-used box.  I have made this more times than I can count and it’s always a hit. Taco Soup is a stick-to-your-ribs meal in one pot.   This version is different than any other I have seen. The addition of ranch dressing (trust me here, do not leave this out!!) adds another layer of flavor and creaminess.  We love to serve it with warm, buttered corn bread. This recipe makes a lot, so cutting it in half is feasible, but the leftovers are worth making the whole batch!!  ~Kathy

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The Best Taco Soup

11, 1 cup servings

The Best Taco Soup

    Ingredients
  • ~2 lbs. lean ground beef (93/7) or 99% lean ground turkey
  • ~1 medium onion, chopped
  • ~2 pkg taco seasoning (1.3 oz each)
  • ~2 (15 oz) cans chili beans or ranch style beans
  • ~1 (15 oz) can kidney beans, mostly drained
  • ~1 (15 oz) can corn, drained (or 1 ¼ c. frozen corn)
  • ~2 (15 oz) cans stewed or diced tomatoes
  • ~1 (10 oz) can Ro-tel diced tomatoes with green chilis - you can use mild, original or hot depending on your preference
  • ~1 ¼ c. water
  • ~1 c. Greek Yogurt Ranch Dressing (we use Hidden Valley)
  1. In a large pot, brown ground beef, adding onion part way through the cooking process.
  2. Remove to drain any excess oil.
  3. Return to pot and add remaining ingredients.
  4. Simmer on low heat for 30 minutes.

This recipe makes about 11 cups. Each 1 cup serving is 6 WW points per serving if made with lean ground beef. When made with 99% lean ground turkey, each serving is 2 WW points.

** If you live at high altitude, increase the amount of water to 1 ½ cups.

https://foursistersdish.com/2018/10/29/the-best-taco-soup/

Gold Standard Banana Bread

I admit to making more than one recipe for banana bread.  This one though, is my favorite!  It is a time tested, tender, flavorful bread that can’t be beaten.  It has just the right amount of spice and perfect balance of banana flavor.  It mixes up just a little different than your average banana bread – maybe that’s one of the reasons that it really is the gold standard!   ~Kathy

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Gold Standard Banana Bread

Gold Standard Banana Bread

    Ingredient:
  • ~1/3 c. whole buttermilk
  • ~1 tsp baking soda
  • ~½ c. butter, softened
  • ~¼ c. brown sugar
  • ~¾ c. sugar
  • ~2 eggs
  • ~2 ¼ c. all-purpose flour
  • ~½ tsp salt
  • ~¾ tsp cinnamon
  • ~¼ tsp nutmeg
  • ~1 ½ c. mashed banana (about 3 large ripe bananas)
  • ~1 tsp vanilla
  1. Preheat oven to 325˚. Grease and flour a 9 inch loaf pan; set aside.
  2. In a small bowl, stir together buttermilk and baking soda; let stand for 5 minutes.
  3. In a large bowl, cream together butter and sugars until fluffy, about 3 – 4 minutes, scraping sides as necessary.
  4. Add eggs, one at a time.
  5. Mix in vanilla.
  6. In a medium bowl, whisk together flour, salt, cinnamon and nutmeg.
  7. Add flour mixture, buttermilk mixture, and banana to the butter mixture.
  8. Beat on low speed until combined.
  9. Pour into prepared loaf pan.
  10. Bake about 1 hour and 10 minutes, until a wooden toothpick comes out clean.
  11. Allow to cool in pan for 10 minutes; loosen sides by sliding a butter knife around the edge, if necessary.
  12. Remove from pan to wire rack to cool completely.
https://foursistersdish.com/2018/10/23/gold-standard-banana-bread/

Butternut Cake with Bourbon Sauce

The first time our Mom made this cake and told me that it had butternut squash in it, I must admit I was extremely skeptical.  But, it’s cake, and not even what I thought was a strange ingredient was going to keep me away (notice that I did not think the bourbon was a strange ingredient).  I make this cake every Fall now. It seems to be the perfect start to weather that lends itself to sitting under blankets with a sweet treat and a cup of coffee.  And don’t worry, the alcohol in the bourbon cooks out…because you don’t want to skimp on this sauce!  ~Tracy

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For the cake:

1 large butternut squash

2 c. all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

½ tsp. baking soda

2 tsp. ground ginger

½ tsp. ground cloves

1 ½ c. brown sugar

½ c. + 2 T. butter, softened

2 eggs

½ c. orange juice

For the sauce:

4 T. butter, softened

¼ c. bourbon

½ c. brown sugar

1 c. heavy cream

1 c. powdered sugar

 

Preheat oven to 400°F.

Split butternut squash in half lengthwise and lay face down on a parchment lined or sprayed baking sheet.

Roast for 45-60 minutes until fork tender (time will vary with the size of squash).

Set the squash aside and allow to cool completely.

Gently scoop out the seeds and stringy seed area and discard.

Scoop out the squash and puree to a smooth consistency.

Set pureed squash aside 1 ⅓ cup.

In large bowl combine ½ cup + 2 T. of softened butter and 1 ½ c. brown sugar.  Mix until creamed together.

Add eggs one at a time until combined.

Add orange juice and squash puree mixing just until all are combined.

Gradually add in flour mixture and mix on medium speed until all is incorporated into squash mixture.

Pour into 9” bundt pan that has been sprayed with baking spray.

Bake at 400 for approximately 40 minutes or until toothpick comes out clean.

Cool for 20 minutes and turn out of bundt pan.

For sauce:

Combine 4 T. softened butter, ½ c. brown sugar, and ¼ c. bourbon in a medium saucepan.

Bring to a boil.

Remove from heat and add heavy cream and powdered sugar while whisking.

Return to heat and boil again, whisking continually.

Reduce heat to a low simmer and slowly whisk while cooking approximately 8 more minutes or until mixture begins to thicken slightly.

Cool to room temperature before pouring over cake.  You can poke a few holes in the top of the cake using toothpicks to help the sauce absorb into the cake.

Reserve a small amount of sauce to pour over each slice.

Print it here:

Butternut Cake with Bourbon Sauce

Butternut Cake with Bourbon Sauce

    For the cake:
  • ~ 1 large butternut squash
  • ~ 2 c. all-purpose flour
  • ~ 2 tsp. baking powder
  • ~ 2 tsp. ground cinnamon
  • ~ 1 tsp. salt
  • ~ ½ tsp. baking soda
  • ~ 2 tsp. ground ginger
  • ~ ½ tsp. ground cloves
  • ~ 1 ½ c. brown sugar
  • ~ ½ c. + 2 T. butter, softened
  • ~ 2 eggs
  • ~ ½ c. orange juice
    For the sauce:
  • ~ 4 T. butter, softened
  • ~ ¼ c. bourbon
  • ~ ½ c. brown sugar
  • ~ 1 c. heavy cream
  • ~ 1 c. powdered sugar
    For the cake:
  1. Preheat oven to 400°F.
  2. Split butternut squash in half lengthwise and lay face down on a parchment lined or sprayed baking sheet.
  3. Roast for 45-60 minutes until fork tender (time will vary with the size of squash).
  4. Set the squash aside and allow to cool completely.
  5. Gently scoop out the seeds and stringy seed area and discard.
  6. Scoop out the squash and puree to a smooth consistency.
  7. Set pureed squash aside 1 ⅓ cup.
  8. In large bowl combine ½ cup + 2 T. of softened butter and 1 ½ c. brown sugar. Mix until creamed together.
  9. Add eggs one at a time until combined.
  10. Add orange juice and squash puree mixing just until all are combined.
  11. Gradually add in flour mixture and mix on medium speed until all is incorporated into squash mixture.
  12. Pour into 9” bundt pan that has been sprayed with baking spray.
  13. Bake at 400 for approximately 40 minutes or until toothpick comes out clean.
  14. Cool for 20 minutes and turn out of bundt pan.
    For the sauce:
  1. Combine 4 T. softened butter, ½ c. brown sugar, and ¼ c. bourbon in a medium saucepan.
  2. Bring to a boil.
  3. Remove from heat and add heavy cream and powdered sugar while whisking.
  4. Return to heat and boil again, whisking continually.
  5. Reduce heat to a low simmer and slowly whisk while cooking approximately 8 more minutes or until mixture begins to thicken slightly.
  6. Cool to room temperature before pouring over cake. You can poke a few holes in the top of the cake using toothpicks to help the sauce absorb into the cake.
  7. Reserve a small amount of sauce to pour over each slice.
https://foursistersdish.com/2018/10/18/butternut-cake-with-bourbon-sauce/

 

Roasted Broccoli & Garlic

In case you haven’t noticed from my recipes (case in point:  Roasted Garlic Hummus), I LOVE garlic.  I eat it so much, vampires would probably pass me up… mostly I eat it for supper though, so I don’t lose friends.

It’s no surprise that this Roasted Broccoli & Garlic is one of my very favorite vegetables/side-dishes.  My kids eat it well too so that’s a plus.  The crunchy edges on the broccoli and the crispy bits of garlic are a match made in heaven.  ~Erin

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Ingredients:

2 medium heads of broccoli, washed

1 small head of garlic

1 T. olive oil

1 tsp. salt

cooking spray for the pan

 

Preheat the oven to 400°F.

Spray a large sheet pan with cooking spray; set aside.

Cut the broccoli into small florets.  For more crispy surface area, cut each floret in half longways, so each one has a flat side to place on the pan.

Separate the garlic cloves & smash them with a heavy object.  I use my cast iron skillet or a large can of vegetables.

Remove the papery skins from the garlic and cut the larger cloves in half.

Toss the broccoli & garlic with olive oil and spread in a single layer on the sheet pan.

Lightly salt the broccoli & garlic

Roast in the preheated oven for about 25-30 minutes, stirring halfway through cooking time, or until broccoli is tender and golden browned on the edges.

Roasted Broccoli & Garlic

Roasted Broccoli & Garlic

    Ingredients
  • ~ 2 medium heads of broccoli, washed
  • ~ 1 small head of garlic
  • ~ 1 T. olive oil
  • ~ 1 tsp. salt
  • ~ non-stick cooking spray for the pan
  1. Preheat the oven to 400°F.
  2. Spray a large sheet pan with cooking spray; set aside.
  3. Cut the broccoli into small florets. For more crispy surface area, cut each floret in half longways, so each one has a flat side to place on the pan.
  4. Separate the garlic cloves & smash them with a heavy object. I use my cast iron skillet or a large can of vegetables.
  5. Remove the papery skins from the garlic and cut the larger cloves in half.
  6. Toss the broccoli & garlic with olive oil and spread in a single layer on the sheet pan.
  7. Lightly salt the broccoli & garlic
  8. Roast in the preheated oven for about 25-30 minutes, stirring halfway through cooking time, or until broccoli is tender and golden browned on the edges.

WW info: This recipe makes 3-4 servings at 1 Freestyle point per serving.

https://foursistersdish.com/2018/10/15/roasted-broccoli-garlic/

Slow-Cooker Hobo Stew

We affectionately call this hobo stew because it’s not fancy food and, to us, that’s the best kind.  My son loves this stew so much he requested it for his birthday dinner last year.  What kind of 7-year-old requests beef and vegetable stew for his birthday?!  Mine apparently.  He eats salads without being forced, as well.  He’s a good eater, that kid.

salt_20180908_193945_519I love to prep this at night and put it in the crockpot in the morning before work.  Nothing like walking in the door to have a home-cooked meal waiting for us.

My slow-cooker (this one!) has a stovetop setting, which is nice because I can brown the meat in the slow-cooker itself.  No extra dirty pans!

My favorite way to serve this is with cornbread crumbled and stirred right in.  If you’re a purist, it’s also good all by itself!  Enjoy!  ~Erin

Slow-cooker Hobo Stew
    Ingredients:
  • ~ 1 ½ lb. 96% lean ground beef
  • ~ 1 medium onion, finely diced
  • ~ 1 T. minced garlic
  • ~ 1 ½ lb. peeled and diced potatoes
  • ~ 12 oz. baby carrots, roughly chopped
  • ~ 1 (15 or 16 oz.) can whole kernel sweet corn
  • ~ 2 (15 or 16 oz. each) cans cut green beans
  • ~ 32 oz. box of fat free beef stock
  • ~ 2 T. beef bouillon granules
  • ~ 2 cups water
  • ~ 2 T. flour
  • ~ ½ T. cornstarch
  • ~ 1 envelope (about 4 T.) dry Lipton Onion Soup Mix
  • ~ 1 T. Worcestershire sauce
  • ~ ½ to 1 T. seasoned salt
  • ~ 1 tsp. black pepper
  1. Brown the beef with the diced onion over medium heat.
  2. When the meat is no longer pink, add garlic and cook until fragrant (just about 30 seconds).
  3. Add the flour and cornstarch to the beef mixture; stir until combined.
  4. Remove from heat and transfer to the pot of your slow cooker, if needed.*
  5. Add the rest of the ingredients to the crockpot: potatoes, carrots, corn, green beans, spices and soup mix, beef stock, bouillon, and water.
  6. Cook on high for 4 hours or low for 8 hours.
  7. Serve with cornbread or crackers, if desired.

*You can also cook this in a large pot on the stove. Simply bring the mixture to a boil, reduce heat and simmer (stirring occasionally) until the carrots and potatoes are fork-tender.

WW info: This recipe makes approximately 12 servings. Each 10 oz. serving (1 ¼ cups) is 5 Freestyle SmartPoints.

https://foursistersdish.com/2018/10/08/slow-cooker-hobo-stew/

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Artichoke Pesto Chicken Pasta

Pasta is always good for my hungry crew after work, football practice, and a long day of school.  Almost as good as the flavor is the fact that I can make this Pesto Chicken Pasta in less than 30 minutes when I use rotisserie chicken and pre-made pesto sauce.  ~Tracy

ArtichokeChickenPestoPasta

Artichoke Pesto Chicken Pasta
    Ingredients:
  • ~2 T. butter
  • ~½ c. finely chopped white or yellow onion
  • ~2 garlic cloves, minced
  • ~¼ c. flour
  • ~½ tsp. salt
  • ~½ tsp. black pepper
  • ~½ c. 1% milk
  • ~1 ½ c. chicken broth
  • ~3 T. jarred pesto (I like Barilla)
  • ~half of a 14 oz. can of artichoke hearts packed in water, drained and roughly chopped
  • ~1 ½ c. chopped white meat chicken, I use chopped chicken breast from rotisserie chickens
  • ~1 lb. pasta, cooked in salted water according to package directions (I used Campanelle pasta)
  1. Melt butter over medium heat in large, deep skillet.
  2. Add garlic and onion, sauteing for a few minutes until onions begin to become tender.
  3. Add flour, salt, and pepper. Stir to combine with onions and garlic.
  4. Add milk and continue stirring until forms a thick paste with the flour.
  5. Gently stir in the chicken broth until forms a thickening sauce.
  6. Stir in jarred pesto and chopped artichoke hearts.
  7. Add chopped chicken and cooked pasta stirring to combine well.
  8. Serve topped with shredded or sliced parmesan.

WW Info.: This recipe makes about 8, one-cup servings. Each serving is 9 WW Freestyle points not accounting for parmesan cheese topping.

https://foursistersdish.com/2018/10/04/artichoke-pesto-chicken-pasta/

Beef Tamale Pie

October is a big month in my family.  My birthday is Saturday, and so is Mom’s.  Then Dad’s is 4 days later.  Lots of celebrating to do!  To top it all off, we take our annual sisters’ trip in October.  Can. Not. Wait!  Yes, October is a fun, busy month.

With all of that happening, we won’t be home much on the weekends, which is when I do the majority of my cooking.  Without my big weekend meal prep sessions, I’ll need quick dinners I can whip up after work.

This is one of those easy, speedy meals, prepped and in the oven in very little time.  It’s certainly easier than making actual tamales but just as tasty!  ~Erin

Beef Tamale Pie from Four Sisters Dish

Beef Tamale Pie
    Ingredients
  • 1 ½ c. yellow cornmeal
  • ½ c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 c. hot tap water
  • 1 egg
  • 3 T. light butter, melted (I use Land O’ Lakes Light)
  • ½ lb. 96% lean ground beef
  • ½ medium onion, optional
  • 1 (16 oz.) jar fat-free chunky salsa
  • 1 (15.5 oz.) can red kidney beans, drained & rinsed
  • 1 tsp. garlic powder
  • 1 ½ tsp. chili powder
  • ½ tsp. ground cumin
  • ¾ c. reduced fat Mexican blend shredded cheddar cheese
  • Nonstick cooking spray
  1. Preheat the oven to 400°F.
  2. Spray a deep-dish pie plate with nonstick cooking spray; set aside. You can use a 9x13 pan instead, your layers will just be thinner.
  3. In a medium bowl, combine cornmeal, flour, baking powder, and salt with a whisk.
  4. Add hot water, melted butter, and egg to the cornmeal mixture; whisk until well-combined.
  5. Pour the cornmeal batter into the bottom of the pan and spread evenly; set aside.
  6. Cook the beef and onion (if using) in a large skillet over medium heat, until beef is no longer pink.
  7. Add the salsa, beans, garlic powder, chili powder, and ground cumin; stir to combine.
  8. Bring the mixture to a boil, reduce heat and stir until heated through.
  9. Spoon the meat mixture over the cornmeal batter to within half an inch of the edge.
  10. Bake 20-25 minutes, until crust is set.
  11. Remove from the oven and sprinkle with cheese.
  12. Let stand 5 minutes until cheese is melted.
  13. Cut into wedges and serve with additional salsa, if desired.

WW info.: This recipe makes 8 servings. Each serving is 6 SmartPoints on WW Freestyle.

https://foursistersdish.com/2018/10/01/beef-tamale-pie/