Grand Prize Winner Black Bean Tamale Pie

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onions - diced
1/3 cup	48g / 1.7oz	Green peppers - diced
8 oz	227g	Ground turkey
8 oz	227g	Canned black beans - drained
8 oz	227g	Tomato sauce
1		Taco seasoning mix
1 cup	62g / 2.2oz	Cornmeal
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Salt
1		Egg - beaten
1/3 cup	78ml	Milk
2 tablespoons	30ml	Vegetable oil
1 cup	62g / 2.2oz	Canned corn - drained
4 oz	113g	Grated cheddar cheese

Recipe Instructions

Preheat oven to 350F.

Spray a 9" pie plate with nonstick cooking spray and set aside.

Spray a medium sized skillet with nonstick cooking spray.

Saute 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 drained 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.

This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest.

Source:
Black Bean Tamale Pie

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