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Mexican   -   Vegetable Tamale Pie   adapted from unknown

Description  
Ingredients
  • -----VEGETABLE FILLING-----
  • 1 Can Pinto Beans -- drained
  • 1 Cup Onion, white -- chopped
  • 1/2 Cup Green Bell Pepper -- cubed
  • 2 Jalapeno -- seeded and chopped
  • 2 Cups Canned Tomatoes -- drained & chopped
  • 6 Ounces Cheese, sharp cheddar
  • 1 Small Red Bell Pepper -- grated
  • 8 Olives, ripe -- sliced
  • 3/4 Teaspoon Garlic
  • 3/4 Teaspoon Cumin -- ground
  • 3/4 Teaspoon Chile powder
  • -----TAMALE TOPPING-----
  • 1/2 Cup Flour -- all purpose
  • 1 Tablespoon Flour, all purpose -- (add to above)
  • 1 1/2 Teaspoons Baking powder
  • 3 3/4 Ounces Cornmeal -- yellow
  • 1/2 Teaspoon Baking soda
  • 1/8 Teaspoon Salt
  • 1 Lg Egg -- @ room temp
  • 1/2 Cup Yogurt -- plain
  • 2 Teaspoons Margarine -- melted & cooled
  • 1 Tablespoon Chives; cut to garnish -- opt.
Directions Preheat oven to 375?F.
Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegatable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.
Serves 4
Time to Make 0:00



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