Tamale Pie

Oxmoor House
6 servings (serving size: 1 1/2 cups)

Ingredients

+ Add To Shopping List
1 teaspoon olive oil
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1/3 cup finely chopped celery
1 cup frozen whole-kernel corn
3 tablespoons canned chopped mild green chiles
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup low-fat pasta sauce
1 1/2 cups 1% low-fat milk
1 1/2 cups water
1/2 teaspoon salt
3/4 cup yellow cornmeal
Cooking spray
3/4 cup (3 ounces) pre-shredded reduced-fat Cheddar cheese

Preparation

Prep: 20 Minutes
Cook: 48 Minutes
Stand: 10 Minutes

Heat oil in a nonstick skillet over medium- high heat. Add onion, pepper, and celery; sauté 5 minutes. Add corn and next 5 ingredients. Sauté 3 minutes; set aside. 2. Preheat oven to 350°.

Preheat oven to 350°.

Combine milk, water, and salt in a saucepan; bring to a boil over high heat. Add cornmeal, reduce heat, and simmer 10 minutes, stirring constantly.

Spoon vegetable mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with cornmeal mixture; sprinkle with cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 10 minutes.

Created date

March 2010

Nutritional Information

Calories 251
Fat 5.0 g
Satfat 2.6 g
Protein 11.6 g
Carbohydrate 39.5 g
Cholesterol 12 mg
Iron 2.2 mg
Sodium 612 mg
Caloriesfromfat 18 %
Fiber 6.2 g
Calcium 214 mg