Tamale Pie

Tamale Pie
Category
Yields8 Servings
 1 tbsp vegetable oil
 1 cup onions, chopped
 2 jalapeño chiles, stemmed and minced
 2 garlic cloves, minced
 2 lbs soy "beef" strips or hamburger
 2 cups corn kernels, fresh or frozen
 32 oz canned pinto beans, drained and rinsed
 32 oz canned tomatoes, including juice
 1 tsp cilantro, minced
 1 tbsp ground cumin
 3 tbsp chili powder
 salt and freshly ground black pepper, to taste
 4 cups vegetable stock
 1 cup yellow cornmeal
 1 cup Monterey Jack cheese or Cheddar cheese, or ½ cup of each
1

Heat vegetable oil in large skillet over medium heat. Saute onions and jalapenos about 3 minutes.

2

Add garlic, and saute 30 seconds, or until golden. Add hamburger or "beef" strips to skillet. Stir in corn, beans, tomatoes, cilantro, cumin, chili powder, salt and pepper, and cook 10 minutes.

3

Meanwhile, bring 3 cups vegetable stock to a boil in large saucepan. In small bowl, combine 1 cup vegetable stock with cornmeal. Blend into boiling stock, stirring constantly to avoid lumps, and stir until smooth. Reduce heat to low, and cook until mixture thickens, about 30 minutes. Remove from heat.

4

Preheat oven to 350 degrees F.

5

Spoon cornmeal mixture into 12x8-inch baking dish, and bake 20 minutes. Remove from oven, layer hamburger or "beef" mixture on cornmeal and sprinkle cheese on top. Bake 10 minutes more, or until cheese melts. Remove from oven, and serve.

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories400
% Daily Value *
Total Fat 7g9%
Cholesterol 15mg5%
Sodium 1330mg58%
Total Carbohydrate 60g22%
Dietary Fiber 15g54%
Total Sugars 7g
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 1 tbsp vegetable oil
 1 cup onions, chopped
 2 jalapeño chiles, stemmed and minced
 2 garlic cloves, minced
 2 lbs soy "beef" strips or hamburger
 2 cups corn kernels, fresh or frozen
 32 oz canned pinto beans, drained and rinsed
 32 oz canned tomatoes, including juice
 1 tsp cilantro, minced
 1 tbsp ground cumin
 3 tbsp chili powder
 salt and freshly ground black pepper, to taste
 4 cups vegetable stock
 1 cup yellow cornmeal
 1 cup Monterey Jack cheese or Cheddar cheese, or ½ cup of each

Directions

1

Heat vegetable oil in large skillet over medium heat. Saute onions and jalapenos about 3 minutes.

2

Add garlic, and saute 30 seconds, or until golden. Add hamburger or "beef" strips to skillet. Stir in corn, beans, tomatoes, cilantro, cumin, chili powder, salt and pepper, and cook 10 minutes.

3

Meanwhile, bring 3 cups vegetable stock to a boil in large saucepan. In small bowl, combine 1 cup vegetable stock with cornmeal. Blend into boiling stock, stirring constantly to avoid lumps, and stir until smooth. Reduce heat to low, and cook until mixture thickens, about 30 minutes. Remove from heat.

4

Preheat oven to 350 degrees F.

5

Spoon cornmeal mixture into 12x8-inch baking dish, and bake 20 minutes. Remove from oven, layer hamburger or "beef" mixture on cornmeal and sprinkle cheese on top. Bake 10 minutes more, or until cheese melts. Remove from oven, and serve.

Notes

Tamale Pie
IngredientsDirections
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