Tamale pie

Tamale pie

Ingredients/Components

• sugar - 1 Tbsp
• pkg - 1 oz
• salt - 1/2 tsp
• baking powder
• vegetable oil - 1 Tbsp
• skim milk - 3/4 c
• chopped onion - 1 c
• chili powder - 2 tsp
• can stewed tomatoes - 1 oz
• olive oil - 1/2 Tbsp
• ground black pepper - 1/2 tsp
• ground cumin - 1 tsp
• bell pepper - 1 c
• can vegetable juice cocktail - 1 oz
• can red kidney beans, drained - 1 oz
• large egg, lightly beaten - 1 item
• all-purpose flour unsifted - 1/2 c
• chopped fresh cilantro leaves - 1 Tbsp
• In a large skillet, heat oil; add onion and green pepper

How to make tamale pie:

Prepare Vegetable Filling. In a large skillet, heat oil; add onion and green pepper. Saute until onion is transparent. Stir in corn, beans, tomatoes, vegetable juice cocktail, fresh cilantro (if desired), the chili powder, cumin and salt. Cook over medium heat for 5 minutes. Place filling in a 2-quart casserole dish. Excellent with Cornbread Topping.

Fat: 5 grams (with topping included).Cornbread Topping (Use With Tamale Pie):1 c. yellow cornmeal1 Tbsp. sugar1/2 c. all-purpose flour (unsifted)1 1/2 tsp. baking powder1 large egg, lightly beaten3/4 c. skim milk1/2 tsp. salt1 Tbsp. vegetable oil1/2 tsp. ground black pepper Heat oven to 375°.

Prepare topping. In large bowl, combine cornmeal, flour, sugar, baking powder and salt. Stir in milk, egg and oil, just until combined. Pour topping over Tamale Pie filling in casserole dish. Sprinkle top of casserole with ground black pepper. Bake pie on rimmed baking sheet for 35 to 40 minutes or until lightly browned. Serve immediately.

Recipe categories: Main dish, Casseroles, Beef.