Layered tamale pie with corn, tomatoes & cheese

 
              Layered Tamale Pie with Corn, Tomatoes & Cheese
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    19 oz can Kidney Beans
    4                    Cloves garlic
    1      large         Onion -- chopped
    2      medium        Green peppers -- diced
    2      medium        Carrots -- diced
    1      medium        Jalapeno -- seeded &
 				=09
    2      tablespoons   Dried oregano
    1      tablespoon    Ground cumin
    1                    16 oz. can whole tomatoes -- drained
    1      cup           Whole kernel corn
    3 1/2  cups          Water
    1 1/2  cups          Yellow cornmeal
    1      cup           Shredded low fat -- cheddar
      1/4  teaspoon      Black pepper
    1      cup           Shredded Monterey Jack -- 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.
 
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