Vegetarian Tamale Pie
adapted from: Albers Yellow Corn Meal box

Servings: 8
Printable version

Ingredients

Filling:

• 1 can Black Beans (15 oz.)
• 1 medium to large Onion, diced
• 2 cloves Garlic, finely chopped
• 1 can (~16 oz.) Enchilada Sauce
• 1 cup frozen Corn
• 1 can (2.25 oz.) sliced Black Olives, drained

Crust:

• 2¼ cups Yellow Corn Meal
• 2 cups water
• 1 can (12 fl. oz.) Evaporated Milk
• 1 tsp. salt
• 1 can (4 oz.) diced Green Chilies
• ½ cup (2 oz.) Cheddar Cheese, shredded

Directions:

FOR FILLING:
1. Saute onion and garlic in large skillet until onion is tender.
2. Stir in beans, enchilada sauce, corn, and olives.

FOR CRUST:
3. Preheat oven to 425 degrees F. Spray a 12x8-inch baking dish.
4. Combine corn meal, water, evaporated milk and salt in a medium saucepan. Cook over medium-high heat, stirring frequently for 5 to 7 minutes or until thickened. Stir in chilies. Set aside 2 cups of this corn meal mixture and cover with plastic wrap to keep it workable. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
5. BAKE: for 10 minutes. Cool in dish on wire rack. Spoon filling into corn meal crust. Spread reserved corn meal mixture over filling.
6. BAKE for 15 to 20 minutes. Sprinkle with cheese, and BAKE for an additional 5 to 10 minutes (or until cheese is melted).

Nutrition:  (Serving size: 1/8^th casserole)
Calories: 348           protein: 12g          total carbohydrate: 61g    total fat: 8g
saturated fat: 4g      sodium: 1160        dietary fiber: 6.6g          sugars: 10g