Layered Tamale Pie

Recipe Ingredients

1		Kidney beans
4		Garlic
1		Onion - chopped (large)
2		Green peppers (medium)
		- diced
2		Carrots - diced (medium)
1		Jalapeno - seeded and (medium)
		- chopped
2 tablespoons	30ml	Dried oregano
1 tablespoon	15ml	Ground cumin
1		Whole tomatoes
		- drained
1 cup	62g / 2.2oz	Whole kernel corn
3 1/2 cups	829ml	Water
1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1 cup	237ml	Shredded low fat
		- cheddar
1/4 teaspoon	1.3ml	Black pepper
1 cup	237ml	Shredded Monterey Jack
		- cheese

Recipe Instructions

Drain liquid from beans, reserving 1/4 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. 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. From: [email protected] Date: Fri, 31 Jan 1997 01:24:10 -0500 (EST)

Source:
Patricia Wriedt - Mexico City

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.