Home » Thanksgiving » Thanksgiving Side Dishes

Pueblo Pie

Print
Send to Friend
Add Your Recipe
Posted on 2007-09-21

More in Thanksgiving Side Dishes:

 Southwest Vegetarian Bake
 Mushroom Pasta Medley
 Garlic Butter Green Beans
 Butternut Squash Bake
 Pineapple Cheese Salad
 Stuffed Acorn Squash
 Squash Casserole
 Crockpot Scalloped Potatoes
 Nicholas' Roast Garlic Mashed Potatoes
 Mashed Sweet Potatoes

Similar Categories:

 Thanksgiving Video Recipes
 Thanksgiving Baking & Desserts
 Thanksgiving Stuffing / Dressing
 Thanksgiving Entrees
 Thanksgiving Turkey Stuffing / Dressing / Gravy
 Thanksgiving Gravies
 Thanksgiving Turkey
 Thanksgiving Turkey Leftovers
 Chanukah Side Dishes
 St Patricks Day Side Dishes
 Passover Side Dishes
 Christmas Side Dishes
 Fathers Day Side Dishes & Salads
 Rosh Hashanah Side Dishes
 Thanksgiving
 Kwanzaa Side Dishes
 4th of July Side Dishes & Salads
 Every Day Side Dishes
 Easter Side Dishes

Pueblo Pie 10196 views
2.00 avg rating
5 votes

 

Ingredients

1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16-oz can unsweetened tomato sauce
1 16-oz can black beans
1 16-oz can of corn
2 tsp chili powder
2 tsp cumin
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tablespoon lemon juice
1 tsp dijon mustard
1/2 tsp fine sea salt
shredded mozzerella cheese

Directions

Heat the oil in a large frying pan over medium-high heat.

Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.

Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.

Stir and mash the beans some to make a thicker consistancy.

Pour into a 8 x 8 inch glass baking dish.

Sprinkle a layer of mozzerella cheese on top of mixture.

Preheat the oven to 350 F.

Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.

Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 min before serving.

Author Comments

Source: Amy Darden
 

Comments

 
 

Post Comment

 
   
Your name*
Your email
Comment*
 
 
   
 
Like this article?
Link to this article
Just copy and paste the code below to add this link to your page.

Tell a friend
Your Email
Your Name
Your Friends Email
Your Friends Name
Your Message