Bean Tamale Pie

Description
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
 * Serves: 6

Ingredients

 * ¼ cup green pepper, chopped
 * ¼ cup onion, chopped
 * 1 teaspoon vegetable oil
 * 1 cup tomato sauce
 * 1½ tablespoons chili powder
 * 1 teaspoon cumin
 * 1⅔ cups water
 * 2 cups canned beans, drained
 * 1 (16 ounce) can corn, drained
 * 1 mild chili pepper, diced

Cornmeal Topping

 * 1 cup flour
 * 1 cup cornmeal
 * 1 tablespoon baking powder
 * 2 tablespoons egg mix + ¼ cup water (or 1 egg)
 * 1 teaspoon salt
 * ⅓ cup vegetable oil
 * 1 tablespoon sugar

Directions

 * 1) Preheat oven to 350°F.
 * 2) Cook green pepper and onion in oil until tender.
 * 3) Stir in rest of ingredients up through chili pepper and cook over low heat for 5 minutes.
 * 4) Pour into 9 x 13 inch baking pan.
 * 5) Make cornmeal topping and pour over the mixture.
 * 6) Bake at 350°F for 30 minutes.

Variations

 * To lower the sodium content: use low-sodium canned beans and corn; make half of the cornmeal topping and spoon onto pie (similar to chicken and dumplings).