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

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

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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