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Mexican: Tamale Bean Pie

Source of Recipe

MealMaster


List of Ingredients

2 tb Corn oil
1 md Onion; chopped
1 Clove garlic; minced
1 pt Tomatoes; undrained
1/2 c Chopped green pepper
1/4 c Chopped ripe olives
2 ts Chili powder
1 pt Pinto beans; drained

CRUST:
3/4 c Cornmeal
2 c Milk
2 ts Corn oil
1/2 ts Salt
2 Eggs; lightly beaten

TOPPING:
1/3 c Grated jack or Cheddar cheese

Saute onion and garlic in oil until golden. Add
remaining ingredients except beans; simmer 10-15
minutes until slightly thickened, stirring to
break up tomatoes.




Recipe

Crust:

Mix corn meal, 1/2 cup milk and oil; set aside.
Heat remaining milk and salt until it begins to
simmer. Slowly add cornmeal, stirring. Simmer,
stirring constantly, until thick andbubbly, about
5 minutes. Remove from heat and quickly stir in
eggs until mix

To assemble casserole:

Spoon half the crust mixture into bottom of
greased 9 or 10" square baking dish. Cover with
all the filling. Cover with remaining crust and
top evenly with cheese. Bake at 375°. 35 minutes.
Crust will stay soft like cornmeal mush.

YIELD: 4 Servings