Tamale Bake With Pinto Bean, Green Chilies, Corn & Cheese
photo by Montana Heart Song
- Ready In:
- 50mins
- Ingredients:
- 17
- Yields:
-
1 large tamale pie
- Serves:
- 8-10
ingredients
-
Filling
- 177.44 ml onion, chopped
- 14.79 ml olive oil
- 113.39 1 medium green chilies or 113.39 g can hot green chili peppers
- 2 garlic cloves, chopped
- 14.79 ml white flour
- 226.79 g can tomato sauce
- 709.77 ml cooked pinto beans
-
Batter Base and Topping
- 236.59 ml cornmeal
- 7.39 ml baking soda
- 2.46 ml salt
- 78.78-118.29 ml milk
- 1 large egg, beaten
-
Additions to Filling
- 0.5 ml chili powder
- 354.88 ml whole kernel corn
- 236.59 ml cheddar cheese, shredded
- 236.59 ml monterey jack cheese, shredded
- Pam cooking spray
directions
- In medium saucepan,add the first four ingredients, saute onions, garlic.
- Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
- Preheat oven 350°F.
- Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
- Mix batter base and topping.
- Pour 3/4's of batter in the bottom of pan.
- Batter should be runny.
- Add 1 cup shredded cheese over the batter.
- Add contents of saucepan by spoonful.
- Sprinkler the chili powder.
- Add whole kernel corn by spoonful.
- Drizzle the balance of cornmeal batter across lengthwise in thin lines.
- Sprinkle 1 cup Monterey Jack cheese on the top.
- Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
- To serve this with the serving in tact, cool for at least 15 minutes.
- Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
- This dish keeps well in the freezer.
- You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.
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Reviews
-
Total Awesomeness!!! Thank You Montana Heart Song, your Tamale Bake recipe is truly a winner!!!!! As other reviewer stated, I too found I needed to double up on the milk to get the batter runny. FWIW all ingredients I used were absolutely fresh. For the chili powder I used Chile Con Carne Seasoning from my spice sage dot com (great online spice retailer)<br/><br/>For tomato sauce, I bought an organic tomato sauce from Public Grocers here in Fla. (Greenwise), their house brand of organics. I also used Publix brand cheese (Sharp Cheddar) and Monterey Jack, both hand grated by me from a brick<br/><br/>I followed this recipe exactly, other than adding more milk. What I think makes this dish extra scrumptious, is how drizzling the last of the batter then adding Monterey Jack cheese on top of the reserved batter, the two rise and mix together form a cheesy crust. Wifey and I went through 2/3's of it after making it (for dinner that evening), then polished off the left overs the following night. I can't wait till I make this again, it's that good. No need to add meat to this recipe. You'll never miss it
-
I love tamales …and I love the tamale bake! It was easy to make and great for leftovers. I was wondering about the batter, though. Mine wasn't runny, so i added more milk. Also it didn't seem like enough batter to cover a large pan--I used a smaller-size square baking dish and it seemed like just enough, but i might have laid it down a little thick, since it wasn't very runny. Still good though! And great flavor combo with orange juice :D
RECIPE SUBMITTED BY
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