---------- Recipe via Meal-Master (tm) v8.02
       Title: Bean Tamale Pie
  Categories: Main dish, Meatless
       Yield: 2 servings
       2 tb Green pepper, chopped
       2 tb Onion, chopped
       1 ts Oil
       1 c  Dried kidney beans; cooked
            -(unsalted, drained*)
     1/2 c  Tomato puree
       1 c  Whole-kernel corn
   1 1/2 ts Chili powder
     1/8 ts Salt
     1/3 c  Yellow cornmeal
     3/4 c  Water
    1/16 ts Salt
     1/4 ts Chili powder
   2 servings of about 1 cup filling and 1/3 cup cornmeal mush
   each 296 calories per serving
   1. Cook green pepper and onion in off in small (8-inch)
   frypan until tender.
   2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons
   chili powder, and 1/8 teaspoon salt.
   3. Cover and cook over low heat until flavors are
   blended--about 15 minutes.
   4. Mix cornmeal, water, and 1/16 teaspoon salt.
   5. Cook over low heat, stirring constantly, until very
   thick-about 3 minutes.
   6. Spread cornmeal mush over bean mixture to form a crust.
   7. Sprinkle 1/4 teaspoon chili powder over top of crust.
   8. Cook over low heat, with lid ajar, until topping is
   set--about 7 minutes.
   *NOTE: 1 cup canned kidney beans, drained, may be used in
   place of cooked dried kidney beans; then omit the 1/8
   teaspoon salt in step 2. About 270 calories per serving.
   * Thrifty Meals for Two: Making Food Dollars Count
   * USDA Home and Garden Bulletin Number 244
   * Meal-Master format courtesy of Karen Mintzias