Speedy Tamale Pie

TamTastic

Speedy Tamale Pie
This spicy mix of beans and tomatoes comes together quickly, making it perfect for weeknight meals. From Prevention Healthy Cooking.
Prep Time:15 min
Start to Finish:55 min
makes:6 servings

2 cans (15 oz each) salt-free pinto beans, rinsed and drained
2 medium zucchini, cut into 3/4-inch chunks
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes with mild green chilies
1 cup Cascadian Farm® frozen organic sweet corn
1 cup frozen lima beans
1 cup Muir Glen® organic medium salsa
2 teaspoons chili powder
1 tube (16 to 18 oz) refrigerated plain polenta, cut into 1/2-inch slices
1 cup shredded reduced-fat Cheddar or Monterey Jack cheese


1. Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish with cooking spray.
2. In 5-quart saucepan or Dutch oven, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and chili powder. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon into baking dish. Arrange polenta on top, overlapping slices slightly if necessary. Bake 25 minutes or until bubbly at edges. Sprinkle with cheese; bake 3 minutes longer or until melted. Let stand 10 minutes before serving.

Nutritional Information
1 Serving: Calories 340 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 680mg; Total Carbohydrate 60g (Dietary Fiber 14g, Sugars 6g); Protein 20g % Daily Value*: Vitamin A 15%; Vitamin C 25%; Calcium 25%; Iron 25%

TamTastic

Speedy Tamale Pie
This spicy mix of beans and tomatoes comes together quickly, making it perfect for weeknight meals. From Prevention Healthy Cooking.
Prep Time:15 min
Start to Finish:55 min
makes:6 servings

2 cans (15 oz each) salt-free pinto beans, rinsed and drained
2 medium zucchini, cut into 3/4-inch chunks
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes with mild green chilies
1 cup Cascadian Farm® frozen organic sweet corn
1 cup frozen lima beans
1 cup Muir Glen® organic medium salsa
2 teaspoons chili powder
1 tube (16 to 18 oz) refrigerated plain polenta, cut into 1/2-inch slices
1 cup shredded reduced-fat Cheddar or Monterey Jack cheese


1. Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish with cooking spray.
2. In 5-quart saucepan or Dutch oven, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and chili powder. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon into baking dish. Arrange polenta on top, overlapping slices slightly if necessary. Bake 25 minutes or until bubbly at edges. Sprinkle with cheese; bake 3 minutes longer or until melted. Let stand 10 minutes before serving.

Nutritional Information
1 Serving: Calories 340 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 680mg; Total Carbohydrate 60g (Dietary Fiber 14g, Sugars 6g); Protein 20g % Daily Value*: Vitamin A 15%; Vitamin C 25%; Calcium 25%; Iron 25%

CALIECAT

Gotta save this one too.--Thanks --- Marie