Layered Tamale Pie with Corn, Tomatoes and Cheese - BigOven 105600

Layered Tamale Pie with Corn, Tomatoes and Cheese

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Top-ranked recipe named "Layered Tamale Pie with Corn, Tomatoes and Cheese"

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Try this Layered Tamale Pie with Corn, Tomatoes and Cheese recipe, or contribute your own. "Summer" and "Polkadot" are two tags used to describe Layered Tamale Pie with Corn, Tomatoes and Cheese.


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

Original recipe makes 4 Servings



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.

Calories Per Serving: 899 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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