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    You are in: Home / Recipes / Hot Mexican Tamale Bean Pie Recipe
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    Hot Mexican Tamale Bean Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Lene's Note:

    This is just like a mexican shepards pie. Use Fresh chillies if you can not get a hold of pickled chillies.

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    Units: US | Metric


    1. 1
      Beat together the polenta, egg milk, cheese and add 2 Tbsp of the coriander. Season and leave to stand for 20 minutes to allow the polenta to swell.
    2. 2
      Meanwhile, heat the oil in a large pan and fry the onions and garlic for 3-4 minutes, stirring occasionally, until softened slightly. Add 25g of the chillies, the quorn mince, tomatoes, tomato puree, mixed pulses, stock, lime zest and juice and remaining coriander. Bring to the boil and simmer for 15 minutes. Season to taste and pour into an ovenproof dish.
    3. 3
      Preheat the grill to high. Stir the remaining chillies into the polenta mixture and spoon over the mince mixture to cover. Grill for 4-5 minutes until golden.

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    Nutritional Facts for Hot Mexican Tamale Bean Pie

    Serving Size: 1 (569 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 728.3
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 9.9 g
    Cholesterol 99.7 mg
    Sodium 602.2 mg
    Total Carbohydrate 116.1 g
    Dietary Fiber 9.9 g
    Sugars 50.9 g
    Protein 22.4 g

    The following items or measurements are not included:

    pickled hot red chilies

    vegetable stock

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