Vegetable Tamale Pie
Ingredients| VEGETABLE FILLING 14 oz beans, cooked pinto, drained 1 cup onion, white, chopped 1/2 cup pepper, green bell, cubed 2 pepper, jalapeno, seeded and chopped 2 cup tomatoes, chopped canned, drained 1/2 cup pepper, red bell, cubed 6 oz cheese, sharp cheddar, grated 8 olives, ripe, sliced 3/4 tsp garlic 3/4 tsp cumin, ground 3/4 tsp chile powder TAMALE TOPPING 1/2 cup flour, all purpose 1 tbsp flour, all purpose, (add to above) 1 1/2 tsp baking powder 3 3/4 oz cornmeal, yellow 1/2 tsp baking soda 1/8 tsp salt 1 large egg, @ room temp 1/2 cup yogurt, plain 2 tsp margarine, melted & cooled 1 tbsp chives, cut to garnish, opt. |
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Preheat oven to 375øF.
Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking
pan, place all filling ingredients. Toss until well mixed; set aside.
To prepare tamale topping, in medium bowl, place flour, cornmeal,
baking powder, baking soda, and salt; stir until evenly mixed. In a
small bowl, beat yogurt, egg and margarine. Add to dry ingredients
and stir just until dry ingredients are moistened. Spoon mixture
evenly on top of vegatable filling. If desired, sprinkle evenly with
chives. Bake 35-40 minutes, until filling is hot and bubbly, topping
is lightly browned and a toothpick inserted in center of topping
comes clean.
Servings:
4
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