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Layered Tamale Pie with Corn, Tomatoes & Cheese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Casseroles
Main Dish
Amount Measure Ingredient -- Preparation Method
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1 19 oz can Kidney Beans
4 Cloves garlic
1 large Onion -- chopped
2 medium Green peppers -- diced
2 medium Carrots -- diced
1 medium Jalapeno -- seeded &
2 tablespoons Dried oregano
1 tablespoon Ground cumin
1 16 oz. can whole tomatoes -- drained
1 cup Whole kernel corn
3 1/2 cups Water
1 1/2 cups Yellow cornmeal
1 cup Shredded low fat -- cheddar
1/4 teaspoon Black pepper
1 cup Shredded Monterey Jack -- cheese
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 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.
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