Layered Tamale Pie With Corn, Tomatoes & Chee

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Servings: 4 Difficulty: Advanced
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A savory, comforting casserole featuring a hearty bean and vegetable filling topped with a crispy cornmeal crust.
Layered Tamale Pie With Corn~ Tomatoes & Chee recipe image
Layered Tamale Pie With Corn~ Tomatoes & Chee recipe image
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Layered Tamale Pie With Corn, Tomatoes & Chee

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 56.2

Description

This classic Tamale Pie is a comforting, one-dish meal that brings the warm flavors of Mexican-inspired cooking to your family table. The base is a rich, savory stew made from kidney beans, corn, tomatoes, and a medley of diced vegetables like onions, peppers, and carrots, seasoned with earthy cumin and oregano. This flavorful filling is layered with a thick, polenta-like cornmeal crust and melted cheese, then baked until bubbly and golden brown. It&# 226;€™s a satisfying, budget-friendly dinner that is easy to prepare and perfect for busy weeknights or casual gatherings. The combination of the soft, spiced bean mixture and the crispy, cheesy top makes it a crowd-pleaser that tastes like homemade comfort food.

Ingredients

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Drain the kidney beans, reserving 1/4 cup of the liquid.
  3. In a large skillet, heat the reserved bean liquid over medium heat until it begins to boil.
  4. Add the chopped onion, garlic, green peppers, diced carrots, seeded and chopped jalapeno, dried oregano, and ground cumin to the skillet.
  5. Cover and cook, stirring occasionally, until the vegetables are tender and the liquid is absorbed, about 10 minutes.
  6. Stir in the drained beans, whole kernel corn, and drained whole tomatoes.
  7. Cook uncovered, stirring occasionally, for about 15 minutes or until the mixture has thickened.
  8. In a 2-quart saucepan, combine water, yellow cornmeal, and black pepper.
  9. Heat the cornmeal mixture to a boil, stirring constantly.
  10. Continue cooking for 5 minutes, stirring frequently, until the mixture is well thickened and smooth.
  11. Pour half of the bean mixture into an 11-inch round baking dish, spreading it evenly across the bottom.
  12. Spread half of the cornmeal mixture evenly over the bean layer.
  13. Sprinkle half of the shredded cheese over the cornmeal layer.
  14. Repeat the layering process with the remaining bean mixture, cornmeal mixture, and shredded cheese.
  15. Bake for 35 minutes or until the pie is bubbly and the top is lightly browned.
  16. Let the pie cool for 10 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 56.2kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 11.1g4%
Dietary Fiber 3.1g13%
Sugars 2.8g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tamale, pie, cornmeal, kidney beans, casserole, mexican, dinner, comfort food, baked, vegetarian, cheese, tomatoes, cumin, oregano, easy, family meal
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