Stove Top Tamale Pie

  • 1 can vegetarian beans
  • 1 can whole kernel corn, drained
  • ¼ cup green pepper, chopped
  • 1 ½ teaspoons oil
  • 1 can (16 ounce) tomatoes
  • 1 tablespoon chili powder
  • 1/3 cup yellow cornmeal
  • ¾ cup water
  • ½ cup cheese, grated

Rinse sauce off vegetarian beans, drain well and set aside. Cook green pepper and onion in oil in a large skillet until soft. Mash tomatoes with a fork; add along with vegetarian beans, corn and chili powder to the skillet. Cover skillet and cook over low heat for 10 minutes. In a small saucepan, combine cornmeal and water. Cook over medium heat, stirring while cornmeal thickens. Add cheese to the thickened cornmeal, spread over bean mixture to form a top crust. Cook uncovered over low heat until crust is set, for about 5 to 7 minutes. Serve hot.

This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.