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-> [Entrees, Mexican, North American, South American, Tarts & Pies, Vegetarian] -> [Mexican pie Recipe] |
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Mexican pie
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| Artist: |
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| Categories: |
Entrees, Mexican, North American, South American, Tarts & Pies, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Water or vegetable oil | | 1
| med | Onion, diced | | 1
| | Green bell pepper, chopped | | 2
| cup | Frozen corn kernels | | 1
| small | Can green chilies, chopped | | 1
| cup | Tomato sauce | | 2
| tbsp | Chili powder | | | Salt and pepper, to taste | | 4
| cup | Cooked kidney beans, mashed | | 1 1/2
| cup | Cornmeal | | 1/2
| cup | Unbleached all-purpose flour | | 1/2
| tsp | Baking powder | | 3
| cup | Water |
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Procedures:
| 1 | Heat the water or oil in a large pot over medium heat and cook the onion for 10 minutes. | | 2 | Add the green pepper, corn, green chilies, tomato sauce, chili powder, and salt and pepper and cook for 5 minutes. | | 3 | Add the mashed beans and cook 10 minutes more over low heat. | | 4 | Remove from the heat and set aside. | | 5 | Preheat the oven to 350°F. | | 6 | Combine the cornmeal, flour, baking powder, and water in a large saucepan and cook over medium heat until the mixture thickens, stirring constantly with a wire whisk to keep the cornmeal from lumping. | | 7 | Spread half the cornmeal mixture over the bottom of a nonstick baking dish. | | 8 | Spread the bean mixture over the cornmeal mixture, and then add the remaining cornmeal mixture on top, spreading to cover the beans. | | 9 | Bake for 45 minutes or until the cornbread is golden. | | 10 | Preparation time: 45 minutes baking time: 45 minutes ingrid newkirk & peta, "the compassionate cook" |
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