Hot Tamale Pie
Yield
1 piePrep
10 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
wine
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
sweet yellow bell peppers
chopped |
*
|
| 2 | each |
garlic cloves
|
|
| 16 | ounces |
tomato sauce
|
|
| 16 | ounces |
pinto beans
|
|
| 1 | ear |
corn
kernels cut off |
*
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
sea salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 3 | cups |
water
|
|
| 1 | cup |
cornmeal
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
sea salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
wine
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
sweet yellow bell peppers
chopped |
*
|
| 2 | each |
garlic cloves
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| 462.4 | ml/g |
pinto beans
|
|
| 1 | ear |
corn
kernels cut off |
*
|
| 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
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
dijon mustard
|
|
| 2.5 | ml |
sea salt
|
|
Directions
Heat the favorite sautéeing medium 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 po wder, cumin, salt and cayenne.
Pour into an 8x8 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.
