Hot Tamale Pie Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 medium: Onion, finely chopped
1 medium: Yellow, red or green bell pepper, seeded and finely chopped
2: Garlic cloves, minced
1 can: Unsweetend tomato sauce, 16 oz
1 can: Pinto beans, rinsed and drained (16 oz)
1 Ear: corn, kernels cut off cob, OR
3/4 cup: Frozen corn, thawed
1 tsp: Chili powder,
1 tsp: Ground cumin,
1/2 tsp: Fine sea salt,
pn Cayenne pepper,
3 cup: , water
1 cup: Yellow stone-ground cornmeal,
1 tbsp: Freshly squeezed lemon juice,
1 tsp: Dijon mustard,
1/2 tsp: Fine sea salt,
Directions:
Heat the olive oil in a large frying pan over medium-high heat. Add
the onion bell pepper, and garlic and cook until softened. 6 to 8
minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn,
chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass
baking dish.
Preheat the oven to 350 degrees.
Boil the water add the cornmeal, lemon juice, mustard, and salt in a
large saucepan, and stir until mixed. Bring to a boil over
medium-high heat, then immediately reduce the heat to low and simmer,
stirring often, until thickened, 4 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30
minutes. Cool for 10 minutes before serving.
From DEEANNEs recipe files
Source from luhu.jp
the onion bell pepper, and garlic and cook until softened. 6 to 8
minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn,
chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass
baking dish.
Preheat the oven to 350 degrees.
Boil the water add the cornmeal, lemon juice, mustard, and salt in a
large saucepan, and stir until mixed. Bring to a boil over
medium-high heat, then immediately reduce the heat to low and simmer,
stirring often, until thickened, 4 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30
minutes. Cool for 10 minutes before serving.
From DEEANNEs recipe files
Source from luhu.jp