Cowboy Tamale Pie

[Guest guest]

Cowboy Tamale Pie

Source: www.3abn.org

 

1 medium onion, chopped

1 c. water

1 Tbsp. McKay's Chicken-style Seasoning

3 carrots, peeled and diced into large pieces

1 medium red bell pepper, seeded and chopped

3 c. fresh tomatoes, diced (grape tomatoes are nice)

1 7 oz. can diced green chilies

1 tsp. fresh garlic, minced

2 tsp. ground cumin

1 16 oz. can dark red kidney beans, drained, not rinsed

1 16 oz. can great northern beans, rinsed and drained

1 16 oz. can pinto beans, rinsed and drained

1 6 oz. can tomato paste

1/2 c. water

1 Tbsp. oregano

salt to taste

cornbread batter (gf if necessary)

 

1. In a large saucepan, steam the onion in the 1 cup of water until the

onion is clear. Add the carrots, garlic and red bell pepper and continue to

cook over medium heat for 5 minutes. Add the rest of the ingredients and mix

well. Let simmer over low heat for 5 -10 minutes.

 

2. Spread a 13 " x 9 " baking dish with a non-stick cooking spray and pour the

mixture into the dish. Cover with you favorite cornbread recipe and bake

according to the cornbread directions until the cornbread is golden brown

and completely baked through. Serve hot.

 

Yield: 16 half-cup servings

 

Note from Cinda:

I can just picture a group of tired Cowboys sitting around the evening fire

eating large servings of this dish out of old tin plates! Sometimes, just

for fun I put a red bandana-like tablecloth on the table and serve this to

my family out of old tin pie pans. Some wildflowers in a canning jar make a

great centerpiece. I serve individual servings of ice cold lemonade in

smaller canning jars. Fruit cobbler for dessert and your family just might

start their own ranch!