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Speedy Tamale Pie
Speedy Tamale Pie
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Prep Time:
15 minutes
Total Time:
55 minutes
Quick and spicy bean and tomato dish, ideal for busy weeknights.
Ingredients:
  • 2 cans (15 oz each) salt-free pinto beans, rinsed and drained
  • 2 medium zucchini, cut into 3/4-inch chunks
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with mild green chilies
  • 1 cup Cascadian Farm™ frozen organic sweet corn
  • 1 cup frozen lima beans
  • 1 cup Muir Glen™ organic medium salsa
  • 2 teaspoons chili powder
  • 1 tube (16 to 18 oz) refrigerated plain polenta, cut into 1/2-inch slices
  • 1 cup shredded reduced-fat Cheddar or Monterey Jack cheese
Instructions:
  • Preheat oven to 400°F and generously coat a shallow 2 1/2-quart baking dish with cooking spray.
  • Combine beans, zucchini, tomatoes, corn, lima beans, salsa, and chili powder in a 5-quart saucepan or Dutch oven. Bring to a boil, then cover and simmer for 10 minutes. Transfer to a baking dish. Layer polenta on top, slightly overlapping slices if needed. Bake for 25 minutes until bubbly. Sprinkle with cheese and bake for an additional 3 minutes until melted. Allow to sit for 10 minutes before serving.

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