INGREDIENTS

INSTRUCTIONS

/3 cup chopped onion 2 cloves minced garlic 1 cup finely chopped  green
peppers 1 Tablespoon oil 2 Tablespoon tomato paste 1 teaspoon  chili
powder 1/2 cup water 3 cups cooked, mashed kidney or pinto  beans 1/4
cup sliced w/wo pimiento green olives 3 Tablespoos minced  fresh
parsley 1 recipe (see next recipe) Tamale Pie Crust 1/2 cup  grated
cheddar cheese  Saute the onions,  garlic and green pepper in the oil
in a large,  nonstick skillet until the vegetables are softened. Stir
in the  tomato paste and chili powder,  then add the water, beans,
olives,  parsley and pepper. Simmer the mixture, stirring it, until it
is  heated through. Grease an 8-inch baking dish and spred the bean
mixture in it evenly. Prepare 1 recipe of the Tamale Pie Crust  (recipe
follows). Spread the batter over the bean mixture,  top with  the
cheese, and bake the pie, uncovered at 400 F for 20 minutes, or  until
the dough rises and is golden brown.  TAMALE PIE CRUST  1 cup yellow
stone ground cornmeal 1 Tablespoon flour 1/4 teaspoon  salt 1 1/2
teaspoons  baking powder 1 lightly beaten egg 1/2 cup skim  or low fat
milk 2 Tablespoos oil 2 Tablespoon chopped green chilies  In a medium
bowl,  combine the corn meal,  flour, salt and baking  powder. Add the
egg,  milk,  oil and green chilies, and stir the  mixture just to
combine the ingredients. Top the Meatless Tamale Pie  with the crust,
and bake at 400 F for  20 minutes.  Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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