Tamale Pie

16 ingredients
4 steps

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/3 cup finely chopped celery
  • 1 cup frozen whole-kernel corn
  • 3 tablespoons canned chopped mild green chiles
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 cup low-fat pasta sauce
  • 1 1/2 cups 1% low-fat milk
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 3/4 cup yellow cornmeal
  • Cooking spray
  • 3/4 cup (3 ounces) pre-shredded reduced-fat Cheddar cheese

Directions

  1. 1
    Heat oil in a nonstick skillet over medium- high heat. Add onion, pepper, and celery; saute 5 minutes. Add corn and next 5 ingredients. Saute 3 minutes; set aside. Preheat oven to 350°.
  2. 2
    Preheat oven to 350°.
  3. 3
    Combine milk, water, and salt in a saucepan; bring to a boil over high heat. Add cornmeal, reduce heat, and simmer 10 minutes, stirring constantly.
  4. 4
    Spoon vegetable mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with cornmeal mixture; sprinkle with cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 10 minutes.

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