Tamale Pie

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Found this on a website called Bitsy's Kitchen.

Tamale Pie
6 servings

Filling:
1 can (16 oz.) whole tomatoes, drained, cut up
2 cups frozen corn
1 can (15 oz.) pinto beans, rinsed, drained
1 can (4 oz.) chopped green chiles
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried cilantro leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder

Crust:
1/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup skim milk
1/4 cup frozen cholesterol free egg product, defrosted, or 1 egg
1 tablespoon vegetable oil

Heat oven to 350° F. In 3 quart saucepan, combine filling ingredients. Cook over medium heat for 10 to 15 minutes, or until mixture is very hot and flavors are blended, stirring occasionally. Cover to keep warm. Set aside. Combine cornmeal, flour, baking powder, sugar and salt in small mixing bowl. Add remaining ingredients. Mix just until batter is blended. Spoon filling into 9 inch round cake dish. Spoon batter over filling. Sprinkle top with paprika, if desired. Bake for 30 to 40 minutes, or until cornmeal crust is golden brown. Let stand for 10 minutes. Garnish with fresh red chili pepper or jalapeño pepper, if desired.

Nutritional Info:
Serving Size: 1/6 pie (276g)

Calories: 273.0
Calories from fat: 29.0
Amount/Serving % DV Amount/Serving % DV
Total Fat 3g 5%
Total Carbohydrate 53g 18%
Saturated Fat 1g 2%
Dietary Fiber 9g 37%
Cholesterol 0 mg 0%
Sugars 8g
Sodium 380 mg 16%
Protein 11g
Vitamin A 10%
Vitamin C 35%
Calcium 15%
Iron 20%
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Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Found this on a website called Bitsy's Kitchen.

    Tamale Pie
    6 servings

    Filling:
    1 can (16 oz.) whole tomatoes, drained, cut up
    2 cups frozen corn
    1 can (15 oz.) pinto beans, rinsed, drained
    1 can (4 oz.) chopped green chiles
    1/3 cup chopped green pepper
    1/3 cup chopped onion
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/4 teaspoon dried cilantro leaves
    1/4 teaspoon dried oregano leaves
    1/4 teaspoon garlic powder

    Crust:
    1/4 cup yellow cornmeal
    1/2 cup all-purpose flour
    1 teaspoon baking powder
    1 tablespoon sugar
    1/4 teaspoon salt
    1/2 cup skim milk
    1/4 cup frozen cholesterol free egg product, defrosted, or 1 egg
    1 tablespoon vegetable oil

    Heat oven to 350° F. In 3 quart saucepan, combine filling ingredients. Cook over medium heat for 10 to 15 minutes, or until mixture is very hot and flavors are blended, stirring occasionally. Cover to keep warm. Set aside. Combine cornmeal, flour, baking powder, sugar and salt in small mixing bowl. Add remaining ingredients. Mix just until batter is blended. Spoon filling into 9 inch round cake dish. Spoon batter over filling. Sprinkle top with paprika, if desired. Bake for 30 to 40 minutes, or until cornmeal crust is golden brown. Let stand for 10 minutes. Garnish with fresh red chili pepper or jalapeño pepper, if desired.

    Nutritional Info:
    Serving Size: 1/6 pie (276g)

    Calories: 273.0
    Calories from fat: 29.0
    Amount/Serving % DV Amount/Serving % DV
    Total Fat 3g 5%
    Total Carbohydrate 53g 18%
    Saturated Fat 1g 2%
    Dietary Fiber 9g 37%
    Cholesterol 0 mg 0%
    Sugars 8g
    Sodium 380 mg 16%
    Protein 11g
    Vitamin A 10%
    Vitamin C 35%
    Calcium 15%
    Iron 20%
    click here to go back
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