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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