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Tex-MexTamale Pie

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 medium onion, chopped

    2. 1 green bell pepper, chopped

    3. 1 teaspoon vegetable oil

    4. 1 (10-ounce) package frozen yellow corn

    5. 1 (15-ounce) can red kidney beans, drained

    6. 1 (15-ounce) can stewed tomatoes

    7. 1 small zucchini, trimmed and coarsely chopped

    8. 1 (6-ounce) can tomato juice

    9. 2 tablespoons yellow cornmeal

    10. 1 tablespoon chopped fresh cilantro, optional

    11. 1 tablespoon chili powder

    12. 2 teaspoons ground cumin

    13. 1/4 teaspoon salt

    14. 1 cup shredded Monterey Jack cheese For the Topping:

    15. 1 cup yellow cornmeal

    16. 1/2 cup unsifted all-purpose flour

    17. 2 teaspoons sugar

    18. 2 teaspoons baking powder

    19. 1/2 teaspoon salt

    20. 3/4 cup milk

    21. 1 large egg, lightly beaten

    22. 2 tablespoons vegetable oil

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375 degrees F.

    2. Prepare the filling: In large skillet, sautÈ chopped onion and green pepper in vegetable oil over medium heat until lightly browned.

    3. Stir in corn, kidney beans, stewed tomatoes, zucchini, tomato juice, cornmeal, cilantro, if desired, chili powder, ground cumin and salt. Bring to a boil, stirring constantly until thickened. Transfer mixture to a 2-quart baking dish and sprinkle shredded cheese over the top.

    4. Meanwhile, prepare the topping: In medium bowl, combine cornmeal, flour, sugar, baking powder and salt. In small bowl, combine milk, egg and oil. Stir milk mixture into flour mixture just until combined and spoon batter over filling.

    5. Place pie on rimmed baking sheet and bake 35 to 40 minutes, or until lightly browned. Serve immediately from baking dish.

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