Hot tamale pie
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion; finely chopped |
| 1 | medium | Yellow, red or green bell pepper; seeded and finely chopped |
| 2 | Garlic cloves; minced | |
| 1 | can | Unsweetend tomato sauce (16 oz) |
| 1 | can | Pinto beans; rinsed and drained (16 oz) |
| 1 | Ear corn; kernels cut off cob, OR | |
| ¾ | cup | Frozen corn; thawed |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Fine sea salt |
| pinch | Cayenne pepper | |
| 3 | cups | ;water |
| 1 | cup | Yellow stone-ground cornmeal |
| 1 | tablespoon | Freshly squeezed lemon juice |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Fine sea salt |
Directions
Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish.
Preheat the oven to 350 degrees.
Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.
From DEEANNE's recipe files
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