1 onion coarsely chopped
1 clove garlic minced
1 tablespoon oil
1 8 oz. can tomato sauce
3/4 cup picante sauce
1 15 oz. can pinto beans
1 green bell pepper chopped
1 2 ounce tin sliced pitted black olive
2 1/2 cups milk
1 1/2 cups cornmeal
1 teaspoon salt
4 egg beaten
1 cup cheddar cheese shredded
1/2 teaspoon chili powder
Instructions
Saute onion and garlic in oil. Add tomato sauce, picante sauce, and chili powder. Simmer 10 minutes. Add beans, green pepper and lives; simmer 5 minutes. Combine 1 cup milk and cornmeal. In a small pan, bring remaining 1 1/2 cups milk and salt to a boil. Slowly stir in cornmeal mixture. Whisk over medium heat 8-10 minutes, or until thick. Remove from heat; stir in eggs. Spoon bean mixture into baking dish and top with cornmeal mixture. Bake at 375F for 30 minutes. Sprinkle with cheese and let stand 10 minutes.
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Yields: 6 Servings
notes:
Cuisine: Southwestern
Main Ingredient:
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