Layered Tamale Pie

[Guest guest]

Layered Tamale Pie

 

1 19 oz can Kidney Beans

4 Cloves garlic

1 large Onion -- chopped

2

medium Green peppers -- diced

2 medium Carrots -- diced

1 medium Jalapeno

-- seeded &

 

2 tablespoons Dried oregano

1 tablespoon Ground

cumin

1 16 oz. can whole tomatoes -- drained

1 cup Whole kernel corn

3

1/2 cups Water

1 1/2 cups Yellow cornmeal

1 cup Shredded low fat --

cheddar

1/4 teaspoon Black pepper

1 cup 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.