Layered tamale pie with corn~ tomatoes & chee
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Layered tamale pie with corn~ tomatoes & chee
  Pie    Corn    Tomatoes    Mexican    Tamales  
Last updated 6/12/2012 1:21:45 AM. Recipe ID 54108. Report a problem with this recipe.
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      Title: Layered tamale pie with corn~ tomatoes & chee
 Categories: Mexican, Casseroles, Main dish
      Yield: 4 Servings
 
      1    19 oz can Kidney Beans
      4    Cloves garlic
      1 lg Onion, chopped
      2 md Green peppers,
           -diced
      2 md Carrots, diced
      1 md Jalapeno, seeded &
           -chopped
      2 tb Dried oregano
      1 tb Ground cumin
      1    16 oz. can whole tomatoes,
           -drained
      1 c  Whole kernel corn
  3 1/2 c  Water
  1 1/2 c  Yellow cornmeal
      1 c  Shredded low fat
           -cheddar
    1/4 ts Black pepper
      1 c  Shredded Monterey Jack
           -cheese
 
  Drain liquid from beans, reserving 1/4 cup. In a large skillet heat
  reserved bean liquid to a boil over medium heat. Add onion, garlic,
  green pepper, carrots, jalapeno, oregano and cumin. Cover and cook,
  stirring occasionally, until vegetables are tender and liquid is
  absorbed. About 10 min. Add drained beans, corn and tomatoes; cook
  uncovered, stirring occasionally, for about 15 minutes or until
  thickened. Preheat oven to 350 deg. In a 2 quart saucepan, heat
  water, cornmeal and black pepper to boiling, stirring constantly.
  Cook for 5 minutes until well thickened. Into an 11 inch round baking
  dish, pour half of the bean mixture, spreading evenly around bottom
  of dish. Spread half of cornmeal mixture evenly over the bean
  mixture. Sprinkle with half of the cheese. Repeat layering. Bake for
  35 minutes or until bubbly and brown. Cool for 10 minutes before
  serving.
 




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Recipe ID 54108 (Apr 03, 2005)

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