The best delicious Grand Prize Winner Black Bean Tamale Pie (greta Weingast) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Grand Prize Winner Black Bean Tamale Pie (greta Weingast) recipe today!
Hello my friends, this Grand Prize Winner Black Bean Tamale Pie (greta Weingast) recipe will not disappoint, I promise! Made with simple ingredients, our Grand Prize Winner Black Bean Tamale Pie (greta Weingast) is amazingly delicious, and addictive, everyone will be asking for more Grand Prize Winner Black Bean Tamale Pie (greta Weingast).
What Makes This Grand Prize Winner Black Bean Tamale Pie (greta Weingast) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Grand Prize Winner Black Bean Tamale Pie (greta Weingast).
Ready to make this Grand Prize Winner Black Bean Tamale Pie (greta Weingast) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 c Onions, diced 2 ts Sugar
1/3 c Green peppers, diced 1/2 ts Salt
8 oz Ground turkey 1 Egg, beaten
8 oz Canned black beans, drained 1/3 c Milk
8 oz Tomato sauce 2 tb Vegetable oil
1 pk Taco seasoning mix 1 c Canned corn, drained
1 c Cornmeal 4 oz Grated cheddar cheese
Preheat oven to 350?. Spray a 9″ pie plate with nonstick cooking spray and
set aside.
Spray a medium sized skillet with nonstick cooking spray. Saut? onions and
green pepper until tender, about 3-5 minutes. Add turkey and cook until no
longer pink, breaking the meat up into small chunks as you cook. Stir in
beans, tomato sauce, and taco seasoning mix. Set aside.
In a medium bowl, combine cornmeal, sugar, and salt. In a separate small
bowl mix the egg, milk, and oil. Add egg mixture to cornmeal mixture and
combine well. Stir in drained corn. Press the cornmeal mixture into the
prepared pie plate like a crumb crust. Spoon the bean mixture on top of
the cornmeal “crust”. Bake 20 minutes. Sprinkle the top of the pie with
grated cheese and bake an additional 5 minutes, or until the cheese is
melted. Let stand 5 minutes before serving.
This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand
Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The
original recipe of course calls for Chedarella rather than any old grated
cheddar cheese!
? OLX 2.1 TD ? If you are a vegetarian, can you eat animal crackers?
Spicy Pinto Beans
by Gayle Hudson
4 cups pinto beans (or mixture of dry beans), washed and sorted 1 yellow
onion, chopped 1 (28 oz.) can whole (or crushed) tomatoes with juice 3
cloves garlic, sliced (or to taste) 2 ribs celery, sliced thin 2 smoked ham
hocks, or about 1 cup chopped ham 1 tbsp chili powder 1 tsp salt 1 tbsp
ground cumin 1 package instant chicken broth (seasoning), or enough chicken
stock to fill crock pot with ingredients 1/3 cup Pace Picante sauce
(medium), optional
Soak beans in water and the salt overnight in enough water to cover (keep
in mind that beans will expand and should not be exposed above water line).
In morning, drain, but do not rinse. Add remaining ingredients, stirring
well to combine thoroughly; picante sauce will give beans a spicy, hot
flavor. Add enough water or chicken stock to fill to top. Do not use
instance chicken seasoning if you use chicken stock.
Bring to boil in crock pot (this takes at least one hour at highest
settings…to speed up process, heat water/stock in microwave, then return
to pot), then reduce temperature to 350 for the day.
To serve in the evening, I usually start the beans at 6 a.m., bring to boil
by 7:30 a.m. and cook until 6 p.m. Stir again thoroughly and serve over
rice or cornbread. Also very good when reheated.
Jim Middleton
Unexpected end of recipe
Yields
4 servings
Leave a Reply