Layered Tamale Pie with Corn, Tomatoes & Cheese

[Guest guest]

Layered Tamale Pie with Corn, Tomatoes & Cheese

 

Yield: 4 Servings

1 19 oz can Kidney Beans

4 Cloves garlic

2 MD Carrots, diced

2 TB Dried oregano

1 TB Ground cumin

1 16 oz. can whole tomatoes,

-drained

1/4 ts Black pepper

1 c Shredded Monterey Jack

1 lg Onion, chopped

2 MD Green peppers, diced

1 MD Jalapeno, seeded & chopped

1 c Whole kernel corn

3 1/2 c Water

1 1/2 c Yellow cornmeal

1 c Shredded low fat cheddar

-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.

 

Kerry

Argue not with dragons, for thou art crunchy and go well with brie

" Draco dormiens nunquam titillandus "