*  Exported from  MasterCook  *
 
                  Grand Prize Winner Black Bean Tamale Pie
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           Onions -- diced
      1/3  Cup           Green peppers -- diced
    8      Ounces        Ground turkey
    8      Ounces        Canned black beans -- drained
    8      Ounces        Tomato sauce
    1      Package       Taco seasoning mix
    1      Cup           Cornmeal
    2      Teaspoons     Sugar
      1/2  Teaspoon      Salt
    1                    Egg -- beaten
      1/3  Cup           Milk
    2      Tablespoons   Vegetable oil
    1      Cup           Canned corn -- drained
    4      Ounces        Grated cheddar cheese
 
 
   Preheat oven to 350.  Spray a 9 pie plate with nonstick
 cooking spray and set aside.
   Spray a medium sized skillet with nonstick cooking spray.
  Saute onions and green pepper until tender, about 3-5
 minutes.  Add turkey and cook until no longer pink,
 breaking the meat up into small chunks as you cook.  Stir
 in beans, tomato sauce, and taco seasoning mix.  Set aside.
    In a medium bowl, combine cornmeal, sugar, and salt.  In
 a separate small bowl mix the egg, milk, and oil.  Add egg
 mixture to cornmeal mixture and combine well.  Stir in
 drained corn.  Press the cornmeal mixture into the prepared
 pie plate like a crumb crust.  Spoon the bean mixture on
 top of the cornmeal “crust”.  Bake 20 minutes.  Sprinkle
 the top of the pie with grated cheese and bake an
 additional 5 minutes, or until the cheese is melted.  Let
 stand 5 minutes before serving.
    This recipe, by Greta Weingast of Benecia California,
 won the $10,000 Grand Prize in the July 8, 1991 Lake to
 Lake/Chedarella Recipe Contest. The original recipe of
 course calls for Chedarella rather than any old grated
 cheddar cheese
 
 
 
 
 
 
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