Tamale Bean Pie

Bean Filling:
Canola oil, 1 1/2 Tbsp.
Onions, 2 medium, chopped
Garlic, 2 cloves, peeled and minced
Tomatoes, one 16-oz. can, including juices
Red kidney beans, one 16-oz. can, rinsed and drained
Chili powder, 1 Tbsp.
Salt, 1/2 tsp.

Cornmeal Layers:
Yellow cornmeal, 3/4 cup
Nonfat milk, 2 cups, DIVIDED
Canola oil, 1 tsp.
Salt, 1/4 tsp.
Eggs, 2 large, beaten

Topping:
Reduced fat Cheddar Cheese, 1/2 cup

!. For the bean filling, heat the oil in a large skillet, Add the onions, garlic, and green pepper and saute until tender but not browned. Chop the tomatoes and add them (including juice), along with the beans, chili powder, and salt. Simmer, uncovered, stirring frequently, for about 10 minutes, until some of the excess liquid has evaporated. Set aside to cool slightly.
2. For cornmeal layers, mix the cornmeal with 1/2 CUP of the milk, and set aside.
3. In a medium-sized saucepan, combine the remaining milk, oil, and salt and heat to a simmer. Gradually stir in the moistened cornmeal. Simmer, stirring constantly, for about 5 minutes or until very thick. Remove from the heat, and quickly stir in the beaten eggs until well blended.
4. To assemble the pie, spread about 1/3 of the cornmeal mixture in the bottom of a lightly greased 9' to 10' square or similar casserole. Evenly cover with all of the bean filling. Drop the remaining cornmeal mixture in large dollops over the beans. Spread the cornmeal out with a knife so that it covers the filling. Sprinkle the cheese on top. (May be prepared to this point and refrigerated.)
5. Bake in a preheated 375 degree oven for about 25-30 minutes, or until hot and bubbly. Serve with a large spoon, including all 3 layers in each serving.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISWESTROM.