Tamale pie #2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Beans of choice, cooked: black, red, kidney, pinto |
| 1 | cup | Corn kernels |
| 1 | Pepper, green; seeded and chopped | |
| ¼ | cup | Olives, black; sliced |
| 1 | cup | Tomato sauce |
| ½ | teaspoon | Cumin, ground |
| 1 | teaspoon | Chili powder |
| 1 | tablespoon | Tomato paste, salt-free |
| 1 | teaspoon | Oregano, dried |
| ¾ | cup | Cornmeal, uncooked |
| 2 | cups | ;water |
| Egg replacer to equal 2 eggs | ||
| 1 | teaspoon | Salt |
Directions
Combine beans, corn, pepper and olives in a 2- to 3-quart glass casserole. In a small bowl, combine tomato sauce, tomato paste, cumin, chili powder and oregano. Pour over bean mixture.
In a large glass bowl, combine cornmeal and water. Microwave, uncovered, on high for 6 minutes. Remove from microwave and stir well. Add egg replacer and salt. Stir again. Spread over bean mixture; cover and microwave on hgh for 10 minutes. Let cool slightly before serving. Serves 4.
From the files of DEEANNE
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