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HOT TAMALE PIE



Ingredients:
1 Tablespoon(s) Olive oil
1 medium Onion; finely chopped
1 medium Yellow bell pepper; seeded
2 Garlic cloves; minced
1 Can(s) Unsweetend tomato sauce 16oz
1 Can(s) Pinto beans; rinsed&drained
1 Ear corn; kernels
3/4 Cup(s) Frozen corn; thawed
1 Teaspoon(s) Chili powder
1 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Fine sea salt
1 Pinch(s) Cayenne pepper
3 Cup(s) Water
1 Cup(s) Yellow stone-ground cornmeal
1 Tablespoon(s) Freshly squeezed lemon juice
1 Teaspoon(s) Dijon mustard
Directions: Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish. Preheat the oven to 350 degrees. Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.
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