Speedy Tamale Pie
From mountainmama 16 years ago
- 35 minutes to make
- Serves 6
This spicy mix of beans and tomatoes comes together quickly, making it perfect for weeknight meals.
Ingredients
- 2 cans (15 oz each) pinto beans, rinsed and drained shopping list
- 2 medium zucchini, cut into 3/4-inch chunks shopping list
- 1 can (14.5 oz) fire roasted diced tomatoes with mild green chilies shopping list
- 1 cup frozen sweet corn shopping list
- 1 cup frozen lima beans shopping list
- 1 cup medium salsa shopping list
- 2 teaspoons chili powder shopping list
- 1 tube (16 to 18 oz) refrigerated plain polenta, cut into 1/2-inch slices shopping list
- 1 cup shredded reduced-fat Cheddar or monterey jack cheese shopping list
How to make it
- 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.
The Rating
Reviewed by 17 people-
Hello ~ ^j^ ~
'Mouth-Watering' "5"FORK!!!!! (^_^) recipe~
~*~ mj ~*~
mjcmcook
in Beach City loved it
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wow dont ya know thats good high5
momo_55grandma
in Mountianview loved it
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mama i love what you did with your new look hahahah LOVE THIS EASY PIE YUMOLA
five +
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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