bean tamale pie

Categories
Main dish
Meatless
Yield
2 Servings
MeasureIngredient
2 tablespoons Green pepper, chopped
2 tablespoons Onion, chopped
1 teaspoon Oil
1 cup Dried kidney beans; cooked (unsalted, drained*)
½ cup Tomato puree
1 cup Whole-kernel corn
1½ teaspoon Chili powder
⅛ teaspoon Salt
⅓ cup Yellow cornmeal
¾ cup Water
1/16 teaspoon Salt
¼ teaspoon Chili powder

2 servings of about 1 cup filling and ⅓ cup cornmeal mush each 296 calories per serving

1. Cook green pepper and onion in off in small (8-inch) frypan until tender.

2. Stir in beans, tomato puree, corn, 1-½ teaspoons chili powder, and ⅛ teaspoon salt.

3. Cover and cook over low heat until flavors are blended--about 15 minutes.

4. Mix cornmeal, water, and 1/16 teaspoon salt.

5. Cook over low heat, stirring constantly, until very thick-about 3 minutes.

6. Spread cornmeal mush over bean mixture to form a crust.

7. Sprinkle ¼ teaspoon chili powder over top of crust.

8. Cook over low heat, with lid ajar, until topping is set--about 7 minutes.

*NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit the ⅛ teaspoon salt in step 2.

About 270 calories per serving. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

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