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
-
1Heat 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°.
-
2Preheat oven to 350°.
-
3Combine milk, water, and salt in a saucepan; bring to a boil over high heat. Add cornmeal, reduce heat, and simmer 10 minutes, stirring constantly.
-
4Spoon 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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