Grand prize winner black bean tamale pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onions; dices |
| ⅓ | cup | Green peppers; diced |
| 8 | ounces | Ground turkey |
| 8 | ounces | Canned black beans; drained |
| 8 | ounces | Tomato sauce |
| 1 | pack | Taco seasoning mix |
| 1 | cup | Cornmeal |
| 2 | teaspoons | Salt |
| 1 | Egg; beaten | |
| ⅓ | cup | Milk |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Canned corn; drained |
| 4 | ounces | Grated cheddar cheese |
Directions
I made this Thursday night, and it's a definite keeper. I found it on SOAR Preheat oven to 350 degrees F. Spray a 9" pie plate with nonstick cooking spray and set aside. Spray a medium sized skillet with nonstick cooking spray. Sauté, onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix.
Set aside. In a medium bowl combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk and oil. Add egg mixture to cornmeal mixture and combine well. Stir in trained corn. Press the cornmeal mixture into the prepared pie plate like a crumb crust. Spoon the bean mixture on top of the cornmeal "crust". Bake 20 minutes. Sprinkle the top of the pie with grated cheese and bake an additional 5 minutes, or until the cheese is melted. Let stand 5 minutes before serving. Makes 4 servings, 70 calories per serving.
Note: My cornmeal mixture was too soggy to make a crumb crust, so I put most of it on the bottom of the pie pan. I put the bean mixture over it and topped the bean mixture with a few dollops of the remaining cornmeal. It came out great!
Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Dec 13, 1997