INGREDIENTS

INSTRUCTIONS

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1/3 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
1.   Saute the onions,  garlic and green pepper in the oil in a large,
nonstick skillet until the vegetables are softened.
2.   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.
3.   Grease an 8-inch baking dish and spred the bean mixture in it evenly.
4.  Prepare 1 recipe of the Tamale Pie Crust (recipe follows).
5.   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
1.   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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