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Corn, Bean and Mince Tamale Pie – Gluten Free
A great winter dish that will fill up the whole family
INGREDIENTS
500 gm lean mince
250 ml chopped onion
1 large green pepper
1 can chopped tomatoes (400gm)
1 can whole kernel corn (400gm)
250 ml chicken or vegetable stock
250 ml Tio Pablo Corn Masa Mix
1 can creamed corn (400gm)
1 tsp baking powder
2 Tbl butter, melted
1 can black or pinto beans (400gm), rinsed and drained
1 tsp ground cumin
2 tsp chili powder
2 cloves garlic, minced
1 dash cayenne pepper
1 dash salt
1/2 tsp oregano
50 ml tomato purée
1 can diced green chilies (150 gm or small can)
1 can sliced black olives (150 gm or small can)
250 gm Cheddar cheese, shredded (500 ml worth or 2 cups)
DIRECTIONS
- Brown ground beef with onions and green pepper; drain well. Add, tomatoes, beans, tomato puree, corn, olives, garlic, salt, chili powder and cayanne pepper. Heat to boiling; reduce heat and simmer, uncovered, for 20 minutes, or until thickened.
- Preheat oven to 180 degrees Celsius
- Spray a 2-Litre baking dish with nonstick cooking spray.
- Mix corn, stock, masa harina, creamed corn, baking powder and butter in a bowl
- Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
- Layer bean mixture and then cheese. Top with remaining masa corn mixture.
- Bake for 45 min to 1 hour. Serve with Salsa or Sour Cream.
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