Meatless Tamale Pie

  • on December 26, 2009
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Ingrients & Directions

1/3 c Onion, chopped 1/2 c Water
2 cl Garlic, minced 3 c Kidney or Pinto beans,
1 c Green peppers, finely -cooked, mashed
-chopped 1/4 c Green olives (without
1 tb Oil -pimento), sliced
2 tb Tomato paste 3 tb Parsley, fresh, minced
1 ts Chili powder 1/2 c Cheddar cheese, grated

1 c Yellow stone ground cornmeal 1 Egg, lightly beaten
1 tb Flour 1/2 c Skim milk or low-fat milk
1/4 ts Salt 2 tb Oil
1 1/2 ts Baking powder 2 tb Green chilies, chopped


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

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.


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.

1 casserole

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