Skillet Tamale Pie

 

1 onion (8 oz.), peeled and chopped
1 pound ground lean (7% fat) beef or turkey
1 tablespoon chili powder
1 teaspoon cumin seeds
2 cans (14½ oz. each) diced tomatoes
2 cups frozen corn kernels
1 can (2¼ oz.) sliced black ripe olives, drained
¼ teaspoon salt
1 large egg
1 large egg white
1½ cups shredded cheddar cheese (about 6 oz.)
1 cup nonfat milk
1 cup yellow cornmeal
½ teaspoon baking powder

1.  In an 11- to 12-inch ovenproof frying pan (2 to 3 in. deep, 2½- to 3-quart capacity) over high heat, stir onion, beef, chili powder, and cumin seeds until beef is crumbled and lightly browned, 6 to 8 minutes.

2.  Add tomatoes (including juices), corn, and olives; bring to a boil, stirring occasionally. Add salt to taste.

3.  Meanwhile, in a bowl, whisk together egg, egg white, ½ cup cheese, milk, cornmeal, baking powder, and ¼ teaspoon salt until well blended (mixture will be thin). Pour evenly over hot meat mixture. Sprinkle evenly with remaining 1 cup cheese.

 

Bake in a 400° regular or convection oven until the top feels firm when lightly touched, about