Layered tamale pie with corn, tomatoes & cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 19 oz can Kidney Beans | |
| 4 | Cloves garlic | |
| 1 | large | Onion, chopped |
| 2 | mediums | Green peppers, diced |
| 2 | mediums | Carrots, diced |
| 1 | medium | Jalapeno, seeded & chopped |
| 2 | tablespoons | Dried oregano |
| 1 | tablespoon | Ground cumin |
| 1 | 16 oz. can whole tomatoes, drained | |
| 1 | cup | Whole kernel corn |
| 3½ | cup | Water |
| 1½ | cup | Yellow cornmeal |
| 1 | cup | Shredded low fat cheddar cheese |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Shredded Monterey Jack cheese |
Directions
Drain liquid from beans, reserving ¼ cup. In a large skillet heat reserved bean liquid to a boil over medium heat. Add onion, garlic, green pepper, carrots, jalapeno, oregano and cumin. Cover and cook, stirring occasionally, until vegetables are tender and liquid is absorbed. About 10 min. Add drained beans, corn and tomatoes; cook uncovered, stirring occasionally, for about 15 minutes or until thickened. Preheat oven to 350 deg. In a 2 quart saucepan, heat water, cornmeal and black pepper to boiling, stirring constantly.
Cook for 5 minutes until well thickened. Into an 11 inch round baking dish, pour half of the bean mixture, spreading evenly around bottom of dish. Spread half of cornmeal mixture evenly over the bean mixture. Sprinkle with half of the cheese. Repeat layering. Bake for 35 minutes or until bubbly and brown. Cool for 10 minutes before serving.
Source: "Country Living" February 1995