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 (14 1/2 oz. each) salt-free diced tomatoes
• 2 cups frozen corn kernels
• 1 can (2 1/4 oz.) sliced black ripe olives, drained
• About 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 1/2 cups shredded reduced-fat cheddar cheese (about 6 oz.)
• 1 cup nonfat milk
• 1 cup yellow cornmeal
• 1/2 teaspoon baking powder

1. In an 11- to 12-inch ovenproof frying pan (2 to 3 in. deep, 2 1/2- 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, 1/2 cup cheese, milk, cornmeal, baking powder, and 1/4 teaspoon salt until well blended (mixture will be thin). Pour evenly over hot meat mixture. Sprinkle evenly with remaining 1 cup cheese.
4. Bake in a 400u0b0 regular or convection oven until the top feels firm when lightly touched, about 15 minutes. Scoop out servings with a large spoon. Add salt to taste.

onion, ground lean, chili powder, cumin seeds, salt, corn, black ripe olives, salt, egg, egg white, cheddar cheese, nonfat milk, yellow cornmeal, baking powder

Taken from www.myrecipes.com/recipe/skillet-tamale-pie (may not work)