"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

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.

Pat Wheeler
Added: Wednesday, October 15, 2008


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

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.

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




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