Tamale Pie
Minutes Prep Time: 20
Minutes Total Time: 70
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 70
Servings: 6
Difficulty: easy
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (15 oz each) Ranch Style® Pinto Beans, drained, rinsed
2 cups Birds Eye® Sweet Kernel Corn
1 can (4 oz each) diced green chilies, drained
1/3 cup chopped bell pepper
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon Gebhardt® Chili Powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/4 teaspoon dried cilantro leaves
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup fat free milk
Paprika, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 126 mg | 13% |
Carbohydrate | 40 g | 13% |
Cholesterol | 31 mg | 10% |
Total Fat | 2 g | 2% |
Iron | 2 mg | 12% |
Calories | 201 kcal | 10% |
Sodium | 427 mg | 18% |
Protein | 8 g | 15% |
Saturated Fat | 2% | |
Sugars | 8 g | 1% |
Vitamin C | 21 mg | 34% |
Preheat oven to 350°F. Make filling: Combine tomatoes, beans, corn, chilies, green pepper, onion, cumin, chili powder, oregano, garlic powder and cilantro in large saucepan; cook over medium heat 15 minutes, stirring occasionally. Remove from heat; cover to keep warm. Set aside.
Make crust batter: Combine flour, cornmeal, sugar, baking powder and salt in small bowl. Add egg and milk; mix just until blended. Set aside. Spoon filling into 2-quart round baking dish or deep-dish 9-inch pie plate; cover with crust batter. Sprinkle with paprika, if desired.
Bake 40 minutes, or until crust is golden brown. Let stand 10 minutes before serving.
Tamale Pie