01 June 2011

vegetarian tamale pie

we've had this recipe in our family for such a long time that i don't really remember its source!  growing up, our mom was the type of cook that had a serious arsenal of recipes.  she'd clip them from newspapers and magazines, she'd gather them from friends, she'd collect recipe cards from the grocery store.  our kitchen growing up had stacks of recipes in lots of different spots.  there was even a stack on the top of the microwave!  you can still tell from just walking in her kitchen that my mom has a talent for cooking.  she values her cookbooks and recipes and has passed that on to us.  and this is one of those recipes that i can remember looking like it had been torn from one of our mother's many many cooking magazines.  it's possible that it was cooking light.  but whatever the source, this recipe is a keeper.  it's very easy to make and most of the ingredients you probably have on hand.  just a warning: it makes a large 9 x 13 dish, so make it when you plan to have company.  or if your family is smaller, make it in 2 8 x 8 size dishes and freeze one for later.  if you can wait 'til later, that is!

4 cups water
1 1/2 cups cornmeal
1/4 tsp salt
1 cup shredded monterey jack cheese
1 cup chopped onion
2 tsp. dried oregano
1 1/2 tsp chili powder
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn
1 can chopped green chilis
1 can petite diced tomatoes, drained
sour cream

preheat oven to 400 degrees.  combine water, cornmeal and salt in large saucepan and bring mixture to a boil.  cook over medium heat 5 minutes or until thickened, stirring constantly with a whisk.  stir in cheese.  pour half of cornmeal mixture into the bottom of a greased 9 x 13 baking dish and set aside.  in large skillet coated with vegetable oil, saute onion until translucent and soft.  add oregano and chili powder and cook until fragrant.  add beans, corn, chilies and tomatoes and cook until heated through, just a few minutes.  pour mixture over the top of the cornmeal layer.  dollup remaining cornmeal over the top of the bean mixture and then sprinkle cheese over the top.  bake for about 30-40 minutes or until bubbly.  serve topped with sliced olives and sour cream.

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