I used to make tamale pie for Rachael and Annie all the time--it was an easy dinner, and very quick to make if you discount its time in the oven. It was always kind of a thrill, too, to make something involving so many cans. Rachael tired of it, though, and I forgot about it. I hadn't made it for years till last week when I was working on my Christmas baking and needed to fix something for dinner which would make nice leftovers for work lunches. I had my Betty Crocker cookbook out for its lebkuchen recipe and it reminded me of my old standby, which is heavily adapted from Betty's version. I rushed to the store to buy some cans, and soon I was eating this nostalgic dinner.
If you wanted to make it without mussing up your cutting board, you could even use pre-cut onions (I've seen them at Trader Joe's!) and squash your garlic through a press. For variety, I bet this would be good if you added some Soyrizo, fried along with the onions.
Fiesta Tamale Pie
serves 4, or 1 with lots of leftovers
1 medium onion, chopped
3 cloves garlic, minced
1T oil
1 can diced tomatoes
1 can beans (pinto or black), drained
1 can corn, drained
i can diced green chiles
2t chili powder
1 cup corn meal
2T garbanzo bean flour
2T nutritional yeast
1 can black olives, drained
10oz unsweetened soy milk
serve with vegan sour cream and a lettucey salad
Fry the onions and garlic in an 3-4 quart ovenproof pan till the onions are yellowing. Add the tomatoes, beans, corn, chiles and chili powder, and bring to the boil. Meanwhile, whisk together the corn meal, garbanzo bean flour, nutritional yeast, and milk. Carefully pour over your hot mixture, then strew the olives over the top. You probably won't be able to fit all of the olives on, so the extras can tide you ever while you bake your pie for 40 minutes at 350°F.
1 comment:
That's a happy food memory! I should make it again soon. From my tattered Betty Crocker book.
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