Vegetable tamale pie Recipe

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Vegetable tamale pie

Artist:	_	Yield:	4
Categories:	Entrees, Low-calorie, Tarts & Pies, Vegetables	Rating:	0
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Ingredients:

		VEGETABLE FILLING
14	oz	Beans, cooked pinto, drained
1	cup	Onion, white, chopped
1/2	cup	Pepper, green bell, cubed
2		Pepper, jalapeno, seeded and
		-chopped
2	cup	Tomatoes, chopped canned
		-drained
1/2	cup	Pepper, red bell, cubed
6	oz	Cheese, sharp cheddar
		-grated
8		Olives, ripe, sliced
3/4	tsp	Garlic
3/4	tsp	Cumin, ground
3/4	tsp	Chile powder
		TAMALE TOPPING
1/2	cup	Flour, all purpose
1	tbsp	Flour, all purpose, (add to
		-above)
1 1/2	tsp	Baking powder
3 3/4	oz	Cornmeal, yellow
1/2	tsp	Baking soda
1/8	tsp	Salt
1	large	Egg, @ room temp
1/2	cup	Yogurt, plain
2	tsp	Margarine, melted & cooled
1	tbsp	Chives, cut to garnish, opt.

Procedures:

1	Preheat oven to 375°F.
2	Spray an 8"x8" pan with non-stick cooking spray.
3	Into prepared baking pan, place all filling ingredients.
4	Toss until well mixed; set aside.
5	To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed.
6	In a small bowl, beat yogurt, egg and margarine.
7	Add to dry ingredients and stir just until dry ingredients are moistened.
8	Spoon mixture evenly on top of vegatable filling.
9	If desired, sprinkle evenly with chives.
10	Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.