Subj : Upside-Down Chili Pie
To   : All
From : Ben Collver
Date : Sun Jul 09 2023 12:06:15

This is basically a tamale pie recipe.  I used corn flour instead of
corn meal, and i added a 7 oz can of fire roasted diced green chiles
and a minced fresh serrano pepper.  Easier than making individual
tamales.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Upside-Down Chili Pie
 Categories: Beans & leg, Casseroles, Tex-mex, Main dishes
      Yield: 4 Servings

      2 ts Vegetable oil
    1/2 ts Cumin
    1/2 c  Onion; chopped
      1 md Green bell pepper; chopped
  1 1/2 c  Tomatoes; chopped
      8 oz Kidney beans; cooked and
           -drained
      1 ts Chili powder
    3/4 c  Yellow corn meal
    1/2 ts Salt

  Preheat oven to 375 F. Spray 8 inch square pan with nonstick cooking
  spray.

  To prepare chili, place large nonstick skillet over medium-high heat
  30 seconds. Add oil; heat 30 seconds more. Add cumin and cook,
  stirring constantly, just until fragrant, about 30 seconds (do not
  burn).

  Stir in onion and green bell pepper; cook, stirring often, until
  tender, 4-5 minutes. Stir in tomatoes, beans and chili powder; cook 5
  minutes. Spread mixture evenly into prepared pan and set aside. (May
  be done ahead up to this point.)

  To prepare corn meal topping, bring 2 cups water to a boil. Gradually
  add corn meal in a thin stream, whisking constantly to prevent lumps.
  When all corn meal is added, stir in salt; continue cooking, whisking
  constantly, until thickened to the consistency of mashed potatoes,
  about 3 minutes. Immediately spread mixture evenly over chili in pan
  and bake until chili mixture bubbles, about 15 minutes.

  Serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.

  Recipe by: Weight Watchers Magazine March 1996

  Recipe FROM: recipesource.com

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