Three-Bean Tamale Pie

Three-Bean Tamale Pie
Servings: 12 Prep 30 mins Bake 350°F 1 hr Cook 20 mins


  • 2 tablespoons olive oil
  • 1 10 ounce package frozen corn kernels, thawed
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 1/4 cups cold water
  • 1 cup sliced green onion (green and white parts)
  • 1/3 cup chopped fresh cilantro
  • 3 cups reduced-sodium chicken broth
  • 2 cups yellow cornmeal
  • 1 16 ounce can pink beans, drained and rinsed
  • 1 16 ounce can kidney beans, drained and rinsed
  • 1 16 ounce can black beans, drained and rinsed
  • 8 ounces sharp cheddar cheese, shredded (2 cups)
  • 1 28 ounce can tomatoes in juice, drained and coarsely chopped
  • 1/4 cup plain low-fat yogurt
  • 1/4 cup tomato sauce

Make It

1. Heat oil in large nonstick skillet over medium heat. Add corn; cook until browned, stirring often, about 8 minutes. Add jalapeno, oregano, cumin, 1/2 teaspoon of the salt and the pepper; cook 1 minute. Pour 1/4 cup of the water into skillet; cook, scraping up any browned bits from bottom of skillet, until liquid evaporates, about 2 minutes. Remove from heat. Mix in green onions and cilantro.

2. Heat oven to 350 degrees F. Coat shallow 12 x 7 x 2-inch or other 2 1/2- to 3-quart baking dish with nonstick cooking spray.

3. Bring chicken broth in saucepan to boiling. Stir together cornmeal and 2 cups cold water in bowl. When broth boils, add cornmeal mixture all at once, stirring constantly; cook, stirring, over medium heat until consistency of mashed potatoes, about 8 minutes. Add remaining 1 teaspoon salt. Cool slightly.

4. Spread two-thirds cornmeal mixture in prepared dish. Combine beans in bowl. Spoon over cornmeal; press down lightly. Sprinkle with cheese, reserving 1/2 cup.

5. Toss tomatoes with corn kernel mixture; spread over cheese. Dab spoonfuls of remaining cornmeal mixture over top; it is not necessary to completely cover.

6. Combine yogurt and tomato sauce in a bowl; spoon in diagonal lines across top of casserole. Sprinkle with remaining 1/2 cup cheese.

7. Bake in 350 degree F oven for 1 hour or until top is browned and casserole is heated through. Let stand for 15 minutes before cutting. Makes 12 servings.