Tamale Bake With Pinto Bean, Green Chilies, Corn & Cheese

READY IN: 50mins
SERVES: 8-10




  • In medium saucepan,add the first four ingredients, saute onions, garlic.
  • Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
  • Preheat oven 350°F.
  • Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
  • Mix batter base and topping.
  • Pour 3/4's of batter in the bottom of pan.
  • Batter should be runny.
  • Add 1 cup shredded cheese over the batter.
  • Add contents of saucepan by spoonful.
  • Sprinkler the chili powder.
  • Add whole kernel corn by spoonful.
  • Drizzle the balance of cornmeal batter across lengthwise in thin lines.
  • Sprinkle 1 cup Monterey Jack cheese on the top.
  • Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
  • To serve this with the serving in tact, cool for at least 15 minutes.
  • Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
  • This dish keeps well in the freezer.
  • You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.