Tamale Pie

Page 299

| Course Type: Main Courses

(1 review)

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Recipe Review

This is an old favorite; ran across it again recently and thought it's time to make it again.

Used black beans this time (instead of pinto or kidney), but have also used cannellinis.

Unless you like these things a bit crunchy, it's best to add the chopped bell pepper and celery to the sautéing onion and garlic so they can all soften together.

I usually add some cumin (which is listed an an optional ingredient The New Laurel's Kitchen) and some ground oregano if I have it. This time I added some chipotle powder too, which didn't hurt at all.

Authentic Mexican, definitely not, but tasty comfort food.

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Comments

Queezle_Sister - 15th September 2012
I'm so glad you reviewed this -- it reminded me that I had recently picked up a copy (free!) of Laurel's Kitchen bread book. Now that the weather is cooling off, I will be able to explore its recipes. This also sounds great.

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