Saturday Stirrings

This weight watcher's recipe is a hit at my house - even with two guys who like hearty meals that don't smack of reduced fat. (They don't know it's a weight watcher's recipe!)
Of course, I was disappointed that the "pie" is a bit of a misnomer. (No crunchy, buttery pie crust here, but then it wouldn't be mexican either) But it's very tasty. I got it from someone else and it's from the Core plan, so I don't know the points.

Fiesta Tamale Pie in a Pan

Ingredients
1 cup yellow cornmeal
2 1/4 cups cold water, with 2 chicken bouillon cubes ( you could probably use stock instead)
1 lb 93% lean ground beef
1 medium onion, chopped
1 large green pepper, chopped
4 teaspoons canola oil
3 teaspoons chili powder
2 garlic cloves, chopped
1 teaspoon salt
1 dash pepper
1 (6 ounce) can tomato paste
1 (10 ounce) can Mexican-style tomatoes (Ro-tel brand works)
1 (16 ounce) can whole no-sugar-added kernel corn (with juice)
1 (16 ounce) can dark no-sugar-added kidney beans
1 cup shredded fat-free cheddar cheese

Directions
1. Preheat oven to 350*.
2. Combine cornmeal, water and chicken bouillon in a medium saucepan; whisk or stir constantly over medium heat until slightly thickened.
3. Spread in a 9 X 13-inch baking pan, sprayed with non-stick cooking spray and set aside.
4. In a large skillet, brown beef, onion, green pepper, and canola oil.
5. Add chili powder, garlic, salt and pepper, and stir well.
6. Add tomato paste, Ro-Tel, corn, and kidney beans, and mix well.
7. Spread mixture evenly over the cornmeal mixture and top with 1 cup shredded fat free cheddar cheese (Can substitute soy cheese).
Bake for 20-25 minutes at 350 degrees.

For more recipes, visit Carol's site for Saturday Stirrings. Better yet, link up one of your favorites.
Recipes that someone has made are far better than a test from a recipe book, in my opinion.