Hot Tamale Pie
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | medium |
sweet red bell peppers
red, green, or yellow, seeded and finely chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | can |
tomato sauce
unsweetened |
*
|
| 1 | can |
pinto beans
rinsed and drained |
*
|
| 1 | each |
corn cobs
kernels cut off cob, or, 3/4 c frozen corn thawed |
* |
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
sea salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 3 | cups |
water
|
|
| 1 | cup |
cornmeal
yellow |
|
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| 1 | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
sea salt
fine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | medium |
sweet red bell peppers
red, green, or yellow, seeded and finely chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | can |
tomato sauce
unsweetened |
*
|
| 1 | can |
pinto beans
rinsed and drained |
*
|
| 1 | each |
corn cobs
kernels cut off cob, or, 3/4 c frozen corn thawed |
* |
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
sea salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
cornmeal
yellow |
|
| 15 | ml |
lemon juice
freshly squeezed |
|
| 5 | ml |
dijon mustard
|
|
| 2.5 | ml |
sea salt
fine |
|
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℉ (180℃).
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.
