Meatless tamale pie

1 casserole

Ingredients

Quantity Ingredient
⅓ cup Onion, chopped
2 cloves Garlic, minced
1 cup Green peppers, finely chopped
1 tablespoon Oil
2 tablespoons Tomato paste
1 teaspoon Chili powder
1 cup Yellow stone ground cornmeal
1 tablespoon Flour
¼ teaspoon Salt
1½ teaspoon Baking powder
½ cup Water
3 cups Kidney or Pinto beans, cooked, mashed
¼ cup Green olives (without pimento), sliced
3 tablespoons Parsley, fresh, minced
½ cup Cheddar cheese, grated
1 Egg, lightly beaten
½ cup Skim milk or low-fat milk
2 tablespoons Oil
2 tablespoons Green chilies, chopped

Directions

MEATLESS TAMALE PIE

TAMALE PIE CRUST

DIRECTIONS

1. Saute the onions, garlic and green pepper in the oil in a large, nonstick skillet until the vegetables are softened.

2. Stir in the tomato paste and chili powder, then add the water, beans, olives, parsley and pepper. Simmer the mixture, stirring it, until it is heated through.

3. Grease an 8-inch baking dish and spred the bean mixture in it evenly.

4. Prepare 1 recipe of the Tamale Pie Crust.

5. Spread the batter over the bean mixture, top with the cheese, and bake the pie, uncovered at 400 F for 20 minutes, or until the dough rises and is golden brown.

TAMALE PIE CRUST

1. In a medium bowl, combine the corn meal, flour, salt and baking powder. Add the egg, milk, oil and green chilies, and stir the mixture just to combine the ingredients. Top the Meatless Tamale Pie with the crust, and bake at 400 F for 20 minutes.

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