Bean Tamale Pie

Title:
Bean Tamale Pie

Yield:
2 Servings

Categories:
Main
Dishes,
Meatless




Ingredients:





     2 tb Green pepper, chopped


     2 tb Onion, chopped


     1 ts Oil


     1 c  Dried kidney beans; cooked


          -(unsalted, drained*)


   1/2 c  Tomato puree


     1 c  Whole-kernel corn


 1 1/2 ts Chili powder


   1/8 ts Salt


   1/3 c  Yellow cornmeal


   3/4 c  Water


  1/16 ts Salt


   1/4 ts Chili powder






 2 servings of about 1 cup filling and 1/3 cup cornmeal mush each 296


 calories per serving


 


 1. Cook green pepper and onion in off in small (8-inch) frypan until


 tender.


 


 2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons chili powder, and 1/8


 teaspoon salt.


 


 3. Cover and cook over low heat until flavors are blended--about 15


 minutes.


 


 4. Mix cornmeal, water, and 1/16 teaspoon salt.


 


 5. Cook over low heat, stirring constantly, until very thick-about 3


 minutes.


 


 6. Spread cornmeal mush over bean mixture to form a crust.


 


 7. Sprinkle 1/4 teaspoon chili powder over top of crust.


 


 8. Cook over low heat, with lid ajar, until topping is set--about 7


 minutes.


 


 *NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked


 dried kidney beans; then omit the 1/8 teaspoon salt in step 2. About 270


 calories per serving.


 


 * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden


 Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini