Tamale Pie

• 1 Tablespoon Oil (I Use Sunflower)
• 1 whole Onion, Thinly Sliced
• 2 cloves Garlic, Minced
• 1 can Diced Tomatoes (28 Oz)
• 1/2 teaspoons Salt
• 1 Tablespoon Chili Powder
• 2 teaspoons Ground Cumin
• 1 can (15 Oz. Size) Kidney Beans, Drained
• 1 package Meatless Ground (12 Oz)
• 3/4 cups Corn
• 1 can Pitted Black Olives, 6 Ounce Can
• 1 package Cornbread Mix (16 Oz Size) Or Use Your Favorite Recipe For An 8x8 Pan
• 3 ounces, weight Cheese, Shredded (dairy Or Non Dairy)

1. Preheat your oven to 350 degrees F.
2. Heat a cast iron frying pan over a medium low flame and add the oil.
3. Add the sliced onions and minced garlic and saute for five minutes, stirring occasionally.
4. Add the tomatoes and turn the heat up a little.
5. Add the salt, chili powder and cumin and stir.
6. Add the beans, soy meat, and corn, and stir.
7. Stir in the olives, reserving 10 or 12 to decorate the top.
8. Turn off the heat and make your cornbread.
9. Prepare cornbread mix according to package instructions.
10. Spread the cornbread batter over the top of the tamale pie.
11. Sprinkle the shredded cheese over the top (if youre using it).
12. Decorate with the remaining olives.
13. Bake for 40 minutes or until the cornbread is cooked through.
14. (Check it with a knife for doneness).

oil, onion, garlic, tomatoes, salt, chili powder, ground cumin, kidney beans, ground, corn, black olives, mix, weight cheese

Taken from tastykitchen.com/recipes/main-courses/tamale-pie-2/ (may not work)