SPEEDY TAMALE PIE

Speedy Tamale Pie image

This spicy mix of beans and tomatoes comes together quickly, making it perfect for weeknight meals. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 9

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

Steps:

Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish with cooking spray.
In 5-quart saucepan or Dutch oven, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and chili powder. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon into baking dish. Arrange polenta on top, overlapping slices slightly if necessary. Bake 25 minutes or until bubbly at edges. Sprinkle with cheese; bake 3 minutes longer or until melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 14 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g