Three- Bean Tamale Pie

Categories: Casseroles- one dish meals

Ingredients

• 2 Tbsp. olive oil
• 1 pkg. (10 oz.) frozen corn kernels, thawed
• 1 jalapeno pepper, seeded and finely chopped
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 1/4 cups cold water
• 1 cup sliced green onion (green and white
• parts)
• 1/3 cup chopped fresh cilantro
• 3 cups reduced-sodium chicken broth
• 2 cups yellow cornmeal
• 1 can (16 oz.) pink beans drained and rinsed
• 1 can (16 oz.) kidney beans, drained and
• rinsed
• 1 can (16 oz.) black beans, drained and rinsed
• 8 oz. sharp cheddar cheese, shredded (2 cups)
• 1 can (28 oz.) tomatoes in juice, drained and
• coarsely chopped
• 1/4 cup plain low-fat yogurt
• 1/4 cup tomato sauce

Directions

1. Heat oil in large nonstick skillet over medium heat. Add corn; cook until browned, stirring often, about 8 minutes. Add jalapeno, oregano, cumin, 1/2 tsp. salt and the pepper; cook 1 minute. Pour 1/4 cup of the water into skillet; cook, scraping up any browned bits form bottom of skillet, until liquid evaporates, about 2 minutes. Remove from heat. Mix in green onions and cilantro.

2. heat oven to 350 degrees. Coat shallow 12×7×2 inch or other 2 1/2 to 3 quart baking dish with nonstick cooking spray.

3. Bring chicken broth in saucepan to boiling. Stir together cornmeal and 2 cups cold water. When broth boils, add cornmeal mixture all at once, stirring constantly; cook, stirring, over medium heat until consistency of mashed potatoes, about 8 minutes. Add remaining 1 tsp. salt. Cool slightly.

4. Spread two-thirds mixture in prepared dish. Combine beans in bowl. Spoon over cornmeal; press down lightly. Sprinkle with cheese, reserving 1/2 cup.

5. Toss tomatoes with corn kernel mixture; spread over cheese. Dab spoonfuls of remaining cornmeal mixture over top; it is not necessary to completely cover.

6. Combine yogurt and tomato sauce in a bowl; spoon in diagonal lines across top of casserole. Sprinkle with remaining 1/2 cup cheese.

7. Bake in 350 degrees oven for 1 hour or until top is browned and casserole is heated through. Let stand for 15 minutes before cutting.

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