Mexican Pie
1 medium onion, chopped
1 tbsp. Vegetable oil
1 can (540 ml) Tomatoes
1 can (398 ml) kidney beans
1 can (341 ml) whole kernel corn
1 tbsp. Chili powder
3/4 cup cornmeal
1 cup 2% milk
2 eggs
1 1/2 cup shredded cheese (old Cheddar, Swiss, mozzarella or a mixture of all three)
In large skillet on medium-high hear, cook onion in oil until transparent. Cut up tomatoes. Add tomatoes, kidney beans, corn and chili powder to skillet. Cook on low heat, uncovered, for about 1 hour or until slightly thickened; stir occasionally. Pour mixture into 9 x 13 inch (3.5 L) baking pan. Sprinkle cornmeal evenly over surface.
In separate bowl, beat together milk and eggs; pour evenly over cornmeal. Sprinkle with cheese. Bake in 350* oven for 50-55 minutes. Cut into squares to serve.
Serves 6.
This recipe can be refrigerated or frozen ahead of time. For a spicier flavour, increase the amount of chili powder.
From Eat Well, Live Well by Helen Bishop MacDonald and Margaret Howard