"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Vegetable Tamale Pie Recipe

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This recipe for Layered Vegetable Tamale Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wheeler adapted from Rancho La Puerta
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
2 large bell peppers, chopped
2 jalapeno peppers, minced
6 garlic cloves, minced
1 tbsp cumin
1 tsp sea salt
black pepper, freshly ground
1 tbsp Mexican oregano leaves
cup fresh cilantro, chopped
2 cans kidney beans, undrained
1 can corn
1 large (28 oz) can crushed or diced tomatoes
1 cup cornmeal
2 cups water
1 cup milk
12 oz Cheddar, Monterey Jack cheeses, or Mexican cheese mixture
1 large avocado

Directions:
Directions:
Drain the liquid from the 2 cans of beans into a large pot. Saute the onion, garlic, bell pepper, and jalapeno pepper in the bean liquid for about 10 minutes. Season with cumin, oregano, salt, pepper, and cilantro leaves. Add the kidney beans, the corn, and tomatoes and cook until thickened.

In a medium saucepan cook the cornmeal with the water and milk. Stir constantly for about 4 minutes until thickened.

Layer vegetable mixture, cornmeal mixture, and cheese in a 2 quart baking dish. Repeat layers, topping with cheese. Bake at 350 for 25 minutes. Serve with avocado slices.

Personal Notes:
Personal Notes:
In honor and support of my wonderful friend Pat Leins in her fight against Multiple Sclerosis.

 

 

 

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