Tamale Pie

• 1 teaspoon olive oil
• 1/2 cup finely chopped onion
• 1/2 cup chopped green bell pepper
• 1/3 cup finely chopped celery
• 1 cup frozen whole-kernel corn
• 3 tablespoons canned chopped mild green chiles
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 cup low-fat pasta sauce
• 1 1/2 cups 1% low-fat milk
• 1 1/2 cups water
• 1/2 teaspoon salt
• 3/4 cup yellow cornmeal
• Cooking spray
• 3/4 cup (3 ounces) pre-shredded reduced-fat Cheddar cheese

1. Heat oil in a nonstick skillet over medium- high heat. Add onion, pepper, and celery; saute 5 minutes. Add corn and next 5 ingredients. Saute 3 minutes; set aside. Preheat oven to 350u0b0.
2. Preheat oven to 350u0b0.
3. Combine milk, water, and salt in a saucepan; bring to a boil over high heat. Add cornmeal, reduce heat, and simmer 10 minutes, stirring constantly.
4. Spoon vegetable mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with cornmeal mixture; sprinkle with cheese. Bake at 350u0b0 for 30 minutes or until bubbly. Let stand 10 minutes.

olive oil, onion, green bell pepper, celery, corn, green chiles, chili powder, ground cumin, red kidney beans, lowfat pasta sauce, milk, water, salt, yellow cornmeal, cooking spray, cheddar cheese

Taken from www.myrecipes.com/recipe/tamale-pie-0 (may not work)