Layered Tamale Pie with Corn, Tomatoes and Cheese

Layered Tamale Pie with Corn, Tomatoes and Cheese Ingredients

12 To 16 chicken thighs, skin	1 lg Onion, chopped
1 c Lemon juice	2 md Green peppers,
1 c Flour	2 md Carrots, diced
1/2 ts Salt	1 md Jalapeno, seeded &
Pepper to taste	2 tb Dried oregano
1/4 ts Dried thyme	1 tb Ground cumin
2 tb Corn oil	1 16 oz. can whole tomatoes,
2 tb Butter	1 c Whole kernel corn
1/2 c Chicken stock	3 1/2 c Water
2 tb Lemon juice	1 1/2 c Yellow cornmeal
1 tb Grated lemon zest	1 c Shredded low fat
1/4 ts Dried thyme	1/4 ts Black pepper
1 19 oz can Kidney Beans	1 c Shredded Monterey Jack
4 Cloves garlic

Instructions for Layered Tamale Pie with Corn, Tomatoes and Cheese

Drain liquid from beans, reserving 1/4 cup. In a large skillet heat reserved bean liquid to a boil over medium heat. Add onion, garlic, green pepper, carrots, jalapeno, oregano and cumin. Cover and cook, stirring occasionally, until vegetables are tender and liquid is absorbed. About 10 min. Add drained beans, corn and tomatoes; cook uncovered, stirring occasionally, for about 15 minutes or until thickened. Preheat oven to 350 deg. In a 2 quart saucepan, heat water, cornmeal and black pepper to boiling, stirring constantly. Cook for 5 minutes until well thickened. Into an 11 inch round baking dish, pour half of the bean mixture, spreading evenly around bottom of dish. Spread half of cornmeal mixture evenly over the bean mixture. Sprinkle with half of the cheese. Repeat layering. Bake for 35 minutes or until bubbly and brown. Cool for 10 minutes before serving. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Mexican

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