Tamale Bake With Pinto Bean, Green Chilies, Corn & Cheese

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 3/4 cup onion, chopped
• 1 tablespoon olive oil
• 1 (4 ounce) can mild green chilies or 1 medium green chilies or 1 (4 ounce) can hot green chili peppers
• 2 garlic cloves, chopped
• 1 tablespoon flour
• 1 (8 ounce) can tomato sauce
• 3 cups cooked pinto beans
• 1 cup cornmeal
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/3-1/2 cup milk
• 1 large egg, beaten
• 2 dashes chili powder
• 1 1/2 cups whole kernel corn
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• pam cooking spray

Recipe

• 1 in medium saucepan,add the first four ingredients, saute onions, garlic.
• 2 then add flour and mix well. add pinto beans and tomato sauce. heat until hot and simmering. do not burn.
• 3 preheat oven 350°f.
• 4 spray pam in a glass 9x13 pan or glass 8 x12 pan.
• 5 mix batter base and topping.
• 6 pour 3/4's of batter in the bottom of pan.
• 7 batter should be runny.
• 8 add 1 cup shredded cheese over the batter.
• 9 add contents of saucepan by spoonful.
• 10 sprinkler the chili powder.
• 11 add whole kernel corn by spoonful.
• 12 drizzle the balance of cornmeal batter across lengthwise in thin lines.
• 13 sprinkle 1 cup monterey jack cheese on the top.
• 14 bake 35 minutes. batter will rise up on the sides of the pan and encase the filling. the top should just start to brown and when pushed spring back.
• 15 to serve this with the serving in tact, cool for at least 15 minutes.
• 16 note: for one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
• 17 this dish keeps well in the freezer.
• 18 you can add cumin, cilantro or any ground cooked meat if desired but i serve as a vegetarian dish. you may also add sliced olives.