Try this Layered Tamale Pie with Corn, Tomatoes and Cheese recipe, or contribute your own.

Still searching for what to cook ?

Name: Layered Tamale Pie with Corn, Tomatoes and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 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

Find the most delicious recipes here

INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

Alert editor

Layered Tamale Pie with Corn, Tomatoes and Cheese

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

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (519g)
Recipe Makes: 4 Servings

Calories: 899
Calories from Fat: 460 (51%)

Amt Per Serving		% DV

	Total Fat 51.1g	68 %
	Saturated Fat 7.5g	38 %
	Monounsaturated Fat 27.2g
	Polyunsanturated Fat 13.5g
Cholesterol 17.1mg		5 %
Sodium 144.7mg		5 %
Potassium 586.7mg		15 %
Total Carbohydrate 103.6g		30 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 97g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 899

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe