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 Vegetable Tamale Pie Recipe


Vegetable Tamale Pie

Vegetable Filling:
14 oz. cooked pinto beans, drained
1 C. white onion, chopped
1/2 C. green bell pepper, diced
1/2 C. red bell pepper, diced
2 jalapeño peppers, seeded and chopped
2 C. canned tomatoes, drained and chopped
6 oz. sharp cheddar cheese, grated
8 ripe olives, sliced
3/4 tsp. minced garlic
3/4 tsp. ground cumin
3/4 tsp. chili powder

Tamale Topping:
1/2 C. + 1 T. all-purpose flour
1 1/2 tsp. baking powder
3 3/4 oz. yellow cornmeal
1/2 tsp. baking soda
1/8 tsp. salt
1 large egg (at room temperature)
1/2 C. plain yogurt
2 tsp. margarine, melted and cooled
1 T. chives, cut to garnish (optional)

Preheat oven to 375ºF.

Spray an 8-inch square pan with nonstick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside.

To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed.

In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegetable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a wooden pick inserted in center of topping comes clean.

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