Two-way tamalie pie

Yield: 6 servings

Measure Ingredient
" This super potluck dish or weekday family dinner (it can be made
Ahead or frozen) is our adaptation of a recipe in the nifty new
can Fire 'N' Ice Cookbook (Centax) by Linda Mathieu-Jacobs and
Sheri Morrish.
Its delicious and nutritious served with green salad."

Make this with meat or use beans for a veggie version. Reduce the heat by adding less chili powder. For low-fat version, put less cheese on top. 1 tb Vegetable Oil 1 lg Onion; chopped 2 ea Garlic Cloves; minced 1 lb Ground Beef (500 g) <OR> 2 cn Red Kidney Beans (19 oz/540 ml); drained; rinsed 2 tb Chili Powder ½ ts Each: Ground Cumin, Dried Oregano, Salt 1 cn Plum Tomatoes (28 oz/796 ml); chopped 1 cn Corn (12oz/341 ml); drained CORNMEAL TOPPING: 1 c Flour; all=purpose ¾ c Cornmeal ¼ c Sugar 1 tb Baking Powder 1 c Milk 1 ea Egg 2 tb Butter; melted 6 oz Cheddar Cheese (175 g) (about 1½ cups); shredded Heat oil in large skillet over medium-high heat. Add onion and garlic; cook stirring occasionally, about 3 minutes until soft. Add beef, cooking 5 minutes or until no longer pink. Or if using beans, crush one can of beans in bowl, using potato masher, leaving others whole. Add beans to onion mixture, stirring to combine. Stir in chili powder, cumin, oregano and salt; cook 1 minute. Add tomatoes and corn; bring to boi, reduce heat to medium-low and simmer 10 minutes. Pour into shallow 3-quart casserole. In small bowl, stir together flour, cornmeal, sugar and baking powder. In another bowl, combine milk, egg and butter. Pour into flour mixture, stirring just until moistened. Spoon topping evenly overfilling. Sprinkle with cheese. Bake in preheated 350F oven 45 minutes or until top is firm when lightly touched. Makes 6 servings. Article By: Marion Kane Source: Toronto Star 02/08/95 Submitted By SAM LEFKOWITZ On 02-14-95

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