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New Tamale Pie
from mary's 2 pot meals

Servings: 4 to 6

Servings: 4 -6
  • 5 cups frozen corn, thawed
  • ½ cup masa flour (for tamales)
  • ¼ cup vegetable broth
  • 1  4 ounce can chopped green chilies
  • 2 tablespoons chopped roasted red peppers
  • 2 tablespoons chopped black olives
  • ½ cup tofu sour cream (recipe in the June 2002 newsletter)
  • ¼ teaspoon salt (optional)
  1. Preheat oven to 350 degrees.
  2. Place the corn, masa flour and broth in a food processor.  (If you have a small processor, do this in batches.)  Process until fairly smooth.  Scrape into a large bowl.  Add chilies, chopped peppers, olives, tofu sour cream and salt.  Mix well.  Turn into a casserole dish.  (To prevent sticking, lightly oil the dish first with a small amount of oil on a paper towel.)  Cover and bake for 1 hour.  Remove from oven and let rest for about 10 minutes before serving.
  3. Serve with salsa, enchilada sauce or guacamole to spoon over the top.

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