Tuesday, February 23, 2010

McDougall Tamale Pie

I think I doubled the recipe, which is why it's in my big Corningware casserole dish instead of the 8 x8 square pan in the recipe. The single batch really would have been enough for us but we like lots of leftovers for lunches. Don't believe that "eight servings" out of an 8x8 pan - for 8 picky toddlers, maybe! LOL

Tamale Pie

Tamale Pie
Eight servings. Prep time: 45 min. Cooking time: 45 min.

3 cups cooked pinto beans, mashed. (or 2 cans fat-free refried beans)
1 onion, chopped.
1-1/2 teaspoons chili powder.
1/4 cup tomato sauce.
1 cup corn kernels.
1 green bell pepper, chopped.
1-2 chopped green chilies (or 4-oz can)
1-1/2 cups cornmeal.
2-1/2 cups water.
1/2 teaspoon chili powder.

Place onion in a large pot with 1/4 cup water. Sauté about 10 minutes, add green pepper, corn, green chilies, tomato sauce, and 1-1/2 tsp. chili powder. Cook 5 minutes. Add mashed beans and cook about 10 minutes over low heat. Remove from heat.

Combine cornmeal, water, and 1/2 tsp. chili powder in a saucepan. Cook over medium heat until mixture thickens, stirring constantly with a wire whisk or the cornmeal will lump.

Using a non-stick 8" x 8" pan, spread half of the cornmeal mixture over the bottom. Pour the bean mixture over this and spread it out. Then spread the remaining cornmeal mixture over the top.

Bake at 350°F for 45 minutes, or until it bubbles.

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