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Yield: Serves 4. 1/4 pie slice each.
Recipes
Tamale Pie
| Nutrition Information | |
| Calories: | 240 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 490mg |
| Carbohydrates: | 38g |
| Dietary Fiber: | 8g |
| Sugars: | 0g |
| Protein: | 19g |
| Vitamin A: | 500iu (10%) |
| Vitamin C: | 15mg (25%) |
| Calcium: | 300mg (30%) |
| Iron: | 2.7mg (15%) |
2/3 cup yellow corn meal
1-1/2 cups water
2/3 cup prepared salsa
15-ounce can kidney beans, drained and rinsed
1 cup nonfat grated mozzarella
4 tablespoons nonfat sourcream
Combine cornmeal, water and salsa in microwave container. Microwave for 6 minutes, stirring occasionally until thick.
Pour half the mixture into a 9-inch glass pie pan that has been sprayed with oil. Layer beans over top and then cover them with remaining corn mixture.
Sprinkle cheese on top. Cover with oil-sprayed plastic wrap; microwave for 5-6 minutes or until heated through.
Cut into 4 wedges and top each with 1 tablespoon sourcream.
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