Recipe

Speedy Tamale Pie Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 month, 1 week ago This spicy mix of beans and tomatoes comes together quickly, making it perfect for weeknight meals. Prep:15m Cook:35m Servings:6	Mountainmam
	pinto beans zucchini green chilies salsa cheese

Does this look good? Yeah! / Nope

Fans

minitindel

greekgirrr

greentreef

mjcmcook

momo_55gra

chefzilla

snomama

Ingredients

2 cans (15 oz each) pinto beans, rinsed and drained

2 medium zucchini, cut into 3/4-inch chunks

1 can (14.5 oz) fire roasted diced tomatoes with mild green chilies

1 cup frozen sweet corn

1 cup frozen lima beans

1 cup medium salsa

2 teaspoons chili powder

1 tube (16 to 18 oz) refrigerated plain polenta, cut into 1/2-inch slices

1 cup shredded reduced-fat Cheddar or Monterey Jack cheese

Directions

Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish with cooking spray.

In 5-quart saucepan or Dutch oven, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and chili powder. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon into baking dish. Arrange polenta on top, overlapping slices slightly if necessary. Bake 25 minutes or until bubbly at edges. Sprinkle with cheese; bake 3 minutes longer or until melted. Let stand 10 minutes before serving.

Recent Gawkers