Layered tamale pie with corn, tomatoes & cheese

 
              Layered Tamale Pie with Corn, Tomatoes & Cheese
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican                          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 &
 
    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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