Layered Tamale Pie with Corn, Tomatoes & Cheese
1 19 oz can Kidney Beans 4 Cloves garlic 1 lg Onion, chopped 2 md Green peppers, -diced 2 md Carrots, diced 1 md Jalapeno, seeded & -chopped 2 tb Dried oregano 1 tb Ground cumin
Ingredients
- 119 oz can kidney beans
- 4Cloves garlic
- 1lg onion, chopped
- 2md green peppers,
- 1md jalapeno, seeded &
- 1tb ground cumin
- 116 oz. can whole tomatoes,
- 31/2 c water
Directions
- 1
1 19 oz can Kidney Beans 4 Cloves garlic 1 lg Onion, chopped 2 md Green peppers, -diced 2 md Carrots, diced 1 md Jalapeno, seeded & -chopped
- 2
can whole tomatoes, -drained 1 c Whole kernel corn 3 1/2 c Water 1 1/2 c Yellow cornmeal 1 c Shredded low fat -cheddar 1/4 ts Black pepper 1
- 3
In a large skillet heat reserved bean liquid to a boil over medium heat
- 4
Add onion, garlic, green pepper, carrots, jalapeno, oregano and cumin
- 5
Cover and cook, stirring occasionally, until vegetables are tender and liquid is absorbed
- 6
About 10 min
- 7
Add drained beans, corn and tomatoes
- 8
cook uncovered, stirring occasionally, for about 15 minutes or until thickened