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Instant Tamale Pie Recipe

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This recipe for Instant Tamale Pie, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Owens
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cup pinto beans with juice (15-oz. can)
1/2 cup fresh or frozen corn kernels
1/2 cup prepared tomato salsa
1 t. ground cumin
1/2 t. dried oregano
1/4 t. salt
12 oz. prepared polenta
2 to 3 T. chopped fresh cilantro
1 c. grated sharp cheddar cheese

Directions:
Directions:
Preheat oven to 350.

Lightly oil a 10-inch cast iron skillet or an 11-inch baking dish. Empty the beans and their juice into a large bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.

Slice 12 oz. of the packaged polenta roll int o 1/4-inch rounds. (Refrigerate the remainder for another use.) Arrange the rounds in the prepared skillet or baking dish, slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle on the cilantro, and top with the grated cheese.

Cover and bake for 15 minutes, and then uncover and bake for about 15 more minutes, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.

Personal Notes:
Personal Notes:
This is a family favorite!! Serve with tortilla chips, guacamole, and a garden salad.

Taken from "Moosewood Restaurant New Classics."

 

 

 

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