Tamale Pie

By dashy_65

Ingredients

• Vegetable Filling:
• 1/2 T. olive oil
• 1 C. coarsely chopped onion
• 1 C. green pepper, coarsely chopped
• 1 10 oz pkg frozen corn
• 1 (19 oz) red kidney beans, drained
• 1 (15 oz) stewed tomatoes
• 1 (6 oz) can vegetable juice coctail
• 1 t. cilantro
• 2 t. chili powder
• 1 t. cumin
• Corn Bread Topping:
• 1 C. yellow cornmeal
• 1/2 C. flour
• 1 T. sugar
• 1 1/2 t. B.P.
• 1/2 t. salt
• 3/4 C. milk
• 1 large egg, lightly beaten
• 1 T. vegetable oil
• 1/2 t. cracked black pepper

Details

Servings 8

Preparation

Step 1

Prepare vegetable filling: In large skillet, heat oil. Add onion and green pepper; saute until transparent. Stir in corn, beans, tomatoes, and rest of filling ingds. Cook over med-high 5 mins. Place filling in 2 qt. casserole.

Heat oven to 375*. Prepare topping: In large bowl, combine cornmeal, flour, sugar, B.P., and salt. Stir in milk, egg and oil just until combined. Pour topping over filling in casserole. Sprinkle with black pepper.

Bake on rimmed baking sheet, 35 to 40 mins. or until lightly browned. Serve imediately.

256 cal, 5g fat, 9g protein, 46g carbs, 788mg sodium