Tamale Pie

Ingredients:

• FILLING:
• 1 can enchilada sauce
• 2 cups TVP
• 16 oz taco seasoning
• 1 cup boiling water
• 1 small onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 orange pepper, chopped
• 1 can kidney beans
• 1 cup frozen corn kernels
• 1 small can sliced black olives
• CRUST:
• 1 cup yellow corn meal
• 1 cup soy milk
• 1 cup Tofutti soy sour cream
• 4 oz. diced green chiles, drained (canned)
• 4 oz. pimentos, drained (jar)
• 1 cup shredded soy cheese

Directions:

Preheat oven to 350. Prepare 9x13 baking dish with non-stick spray.

Mix TVP, taco seasoning and boiling water with a fork. Set aside. Cook onion and peppers in a skillet until tender. Add beans, corn and olives. Warm through. Drain off any fluid. Pour enchilada sauce in the bottom of the baking dish. Spread drained veggie mixture then TVP over the sauce.

Combine cornmeal, milk, sour cream, chiles and pimentos in medium saucepan. Cook over med heat, whisking constantly, until thickened. Spread cornmeal mixture on top of filling. Sprinkle with soy cheese.

Bake, uncovered, for 45 minutes. Garnish with jalapenos or serve wrapped in warmed tortillas