Tamale Pie

Preheat oven at 350º

Put:
1/2 c raw cashews
1 c water
in a blender & blend for 1 - 2 min.
Pour in large bowl or mixer bowl.

Add:
3 c diced tomatoes
2 c fresh or frozen corn, thawed
1 1/2 c cornmeal
or 5 - 6 small corn tortilla diced
(blended with the 3/4 c water below)
1 c diced sweet onions
3/4 c diced red bell pepper
1/2 t cumin
1/2 t oregano
1 t garlic powder or granules
1 1/4 t salt
3/4 c water
to the large bowl or mixer bowl.
Mix with a mixer or with a spatula.

Make:

Spoon 1 - 1 1/2 c of the Salsa over the Tamale Pie.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

with Salsa

Salsa
Click Picture

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Put:
2 c of the Salsa
in the bottom of a casserole dish.

Pour the tamale pie batter over the Salsa in the dish.
Spread out evenly with a spatula.

Bake with lid slightly ajar at 350º for 1 1/4 hrs. Uncover and bake 15 min. more.