Hot Tamale Pie

  • on December 4, 2009
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Ingrients & Directions

1 tb Olive oil -cob, OR
1 md Onion; finely chopped 3/4 c Frozen corn; thawed
1 md Yellow, red or green bell 1 ts Chili powder
-pepper; seeded and finely 1 ts Ground cumin
-chopped 1/2 ts Fine sea salt
2 Garlic cloves; minced pn Cayenne pepper
1 cn Unsweetend tomato sauce (16 3 c ;water
-oz) 1 c Yellow stone-ground cornmeal
1 cn Pinto beans; rinsed and 1 tb Freshly squeezed lemon juice
-drained (16 oz) 1 ts Dijon mustard
1 Ear corn; kernels cut off 1/2 ts Fine sea salt

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

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

18 servings

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