Mexican Pie or Upside Down Tamale Pie

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3 Garlic; minced
1 c Whole wheat flour
1 cn Cream-style corn
1 c Low fat soy milk or ???
2 c Tomato sauce
1 1/2 c Corn meal
1/2 ts Salt; optional
2 tb Chili powder
1/3 c Nutritional yeast
1/2 ts Onion powder
About 16 ounces soft or
1 Bell pepper; chopped
1 sm Hot pepper; minced (as much
About 1/2 cup more or less
1 md Zuchinni; chopped
2 c Cooked beans; whatever you
1 Onion; sliced
1 tb Baking Powder
1/2 ts Salt

Original recipe makes 1 Servings



Filling: saute in wine or broth. Simmer till it is thick wonderful. mix til all is evenl ymoist. pour into 9X13 baking pan, spread evenly. Pour over crust Topping: blend until smooth and the consistency of yogurt or sour cream, add water as required. Pour over filling and spread evenly. Sprinkle with paprika Bake at about 375 for about 1 hour. Serve with a salad or a side of steamed veggies. Posted to fatfree digest V97 #198 by Jan Gordon on Sep 2, 1997

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Calories Per Serving: 2442 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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