Tamale Pie
Whether you're having a last-minute get-together or looking for another way to transform leftover chili beans, this one is sure to be a crowd pleaser.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8
Calories: 260kcal
Ingredients
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 1.5 cups chopped cabbage
- 3 cups cooked beans (2-15 oz cans)
- 3 cups diced tomatoes in juice (2-15 oz cans)
- 1/2 cup dry quinoa
- 2.5 cups water
- 3/4 cups cream of rice (substitute polenta)
- 1 tbsp olive oil
- 1.5 tsp salt (to taste)
- 1 tsp dry oregano
- 1 tsp cumin
- 3 tsp ground chili pepper powder (any variety) I use 1 tsp each ancho, chipotle and cayenne)
- 2 tbsp lemon juice (to taste)
Instructions
- Preheat the oven to 375 degrees Farenheit
- Saute carrots, celery and cabbage in oil until fragrant (~5min)
- Add the quinoa, cooked beans, diced tomatoes (in juice), cumin, oregano, salt to taste and the 1/2 cup water to the pot. Simmer until the quinoa is cooked (~15 min)
- Add lemon juice and chili powder (or chili paste) to the filling and remove from heat.
- While the filling is cooking, bring 2 cups of water to boil.
- Add the cream of rice and 1/2 tsp salt to the boiling water. Cook for 2 minutes until the mixture begins to thicken. Stir in the turmeric and remove from heat.
- Add the filling to a greased 12" cast iron skillet. Alternately, use half of the mixture to fill one greased 9" pie dish.
- Pour the cream of rice mixture over the top and spread it to seal the edges.
- Cover with foil that has been sprayed with cooking oil. Place into the oven to cook for 30 minutes, or until the cream of rice has set.
- Let cool for 5 minutes and serve!
Notes
Cream of rice can be substituted with polenta/corn grits for those who are not corn-free.
Nutrition
Calories: 260kcal