Vegetable Tamale Pie

[Guest guest]

Vegetable Tamale Pie

 

Yield: 4 Servings

---------------------VEGETABLE FILLING--------------------------

14 oz Beans, cooked pinto; drained

1 c Onion, white; chopped

1/2 c Pepper, green bell; cubed

2 Pepper, jalapeno; seeded and

-chopped

2 c Tomatoes, chopped canned;

-drained

1/2 c Pepper, red bell; cubed

6 oz Cheese, sharp cheddar;

-grated

8 Olives, ripe; sliced

3/4 ts Garlic

3/4 ts Cumin, ground

3/4 ts Chile powder

-----------------------TAMALE TOPPING----------------------------

1/2 c Flour, all purpose

1 TB Flour, all purpose; (add to

-above)

1 1/2 ts Baking powder

3 3/4 oz Cornmeal, yellow

1/2 ts Baking soda

1/8 ts Salt

1 lg Egg; @ room temp

1/2 c Yogurt, plain

2 ts Margarine; melted & cooled

1 TB Chives; cut to garnish, opt.

Preheat oven to 375øF.

Spray an 8 " x8 " pan with non-stick cooking spray. Into prepared baking

pan, place all filling ingredients. Toss until well mixed; set aside.

To prepare tamale topping, in medium bowl, place flour, cornmeal,

baking powder, baking soda, and salt; stir until evenly mixed. In a

small bowl, beat yogurt, egg and margarine. Add to dry ingredients

and stir just until dry ingredients are moistened. Spoon mixture

evenly on top of vegatable filling. If desired, sprinkle evenly with

chives. Bake 35-40 minutes, until filling is hot and bubbly, topping

is lightly browned and a toothpick inserted in center of topping

comes clean.

Kerry

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

 

" Draco dormiens nunquam titillandus "