Mexican Pie
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
water
or vegetable oil |
|
| 1 | medium |
onions
diced |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | cups |
corn
|
|
| 1 | x |
green chili peppers, canned
chopped |
* |
| 1 | cup |
tomato sauce
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | cups |
red kidney beans
cooked, mashed |
|
| 1 ½ | cups |
cornmeal
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 3 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
water
or vegetable oil |
|
| 1 | medium |
onions
diced |
|
| 1 | each |
green bell peppers
chopped |
|
| 473 | ml |
corn
|
|
| 1 | x |
green chili peppers, canned
chopped |
* |
| 237 | ml |
tomato sauce
|
|
| 3E+1 | ml |
chili powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 946 | ml |
red kidney beans
cooked, mashed |
|
| 355 | ml |
cornmeal
|
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 7.1E+2 | ml |
water
|
|
Directions
Heat the water or oil in a large pot over medium heat and cook the onion for 10 minutes.
Add the green pepper, corn, green chilies, tomato sauce, chili powder, and salt and pepper and cook for 5 minutes.
Add the mashed beans and cook 10 minutes more over low heat.
Remove from the heat and set aside.
Preheat the oven to 350℉ (180℃).
Combine the cornmeal, flour, baking powder, and water in a large saucepan and cook over medium heat until the mixture thickens, stirring constantly with a wire whisk to keep the cornmeal from lumping.
Spread half the cornmeal mixture over the bottom of a nonstick baking dish .
Spread the bean mixture over the cornmeal mixture, and then add the remaining cornmeal mixture on top, spreading to cover the beans.
Bake for 45 minutes or until the cornbread is golden.
