ISO:Need help fast! in time for dinner!

[Nancy Fischer]

This morning there was a receipe posted on the home page which I thought was called upside down tamale pie. You mashed black beans on a blender, added ground round and layered it with green taco sauce, flour tortillas and cheese. I went to the grocery store to buy the ingredients (also had corn, red peppers and zuccini) now I'm back and I can't find the recipe!!! Anybody out there have it?

[Laura B]

Here you go, Nancy!


* Exported from MasterCook *

Upside-down Tamale Pie

Recipe By :Cooking Light Magazine. December 2000. Page: 164.
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round
1 1/2 cups bottled salsa
2 teaspoons salt-free barbecue rub (such as Spice
Hunter)
1 can (15-ounce) kidney beans, drained
1 tube (16-ounce) of polenta, diced
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp
cheddar cheese

Directions.

1. Place the beef in a 2-quart casserole. Cover with lid, and microwave at high 8 minutes, stirring after 4 minutes. Drain well. Combine beef, salsa, rub, and beans in dish. Cover; microwave at high 4 minutes or until hot.

2. Place the polenta in a 9-inch pie plate coated with cooking spray. Spoon beef mixture on top of polenta, and cover with plastic wrap. Microwave at high 6 minutes or until thoroughly heated. Uncover; sprinkle with cheese. Yield: 6 servings (serving size: 1 wedge).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 13g Fat (67.2% calories from fat); 14g Protein; 0g Carbohydrate; 0g Dietary Fiber; 52mg Cholesterol; 50mg Sodium. Exchanges: 2 Lean Meat; 1 1/2 Fat.

NOTES : Preparation time: 5 minutes Cooking time: 18 minutes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Nancy Fischer]

Well that explains why I can't find it in the recipe finder, I had the wrong name. I may have to go back to the store and get polenta and spice rub, I'm getting kind of desperate. The last two days have not been terribly well organized for me!
Thank you for this recipe and for being so prompt.

[Anne]

Hi Nancy - maybe you were thinking of this recipe? it has the black beans, corn, and green salsa. Let us know how it comes out, which ever one you try.


Layered Tamale Casserole

1/4 cup water
2 (15-ounce) cans black beans, drained
Cooking spray
3 cups sliced onion (about 2 large)
2-1/2 cups thinly sliced zucchini (about 2 medium)
1-3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)
2 garlic cloves, minced
1 cup frozen whole-kernel corn, thawed
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1-1/4 cups green taco sauce
1-1/2 cups (6 ounces) shredded Monterey Jack cheese

Place water and beans in a food processor; process until smooth. Set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, zucchini, bell pepper, and garlic; saute 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.

Preheat oven to 350 degrees. Coat a 3-quart round souffle dish with cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese. Bake at 350 degrees for 45 minutes or until thoroughly heated. Yield: 8 servings (serving size: 1-1/2 cups).

CALORIES 290 (28% from fat); PROTEIN 14.6g; FAT 9g; CARB 39.7g; CHOL 17mg; SODIUM 538mg

[Nancy Fischer]

That was the one, saving me a trip to the store (actually two stores) Thanks Anne and Laura both. I am going to try both of these recipes and I will let you know how they are.
Thank you, thank you.

[Laura B]

Gosh, Nancy! I didn't even pay attention that the recipe I posted didn't contain the ingredients you mentioned! Sorry. I saw the name and just assumed I had the one you wanted. Oh, well. Glad someone else was able to post it for you.

[Nancy Fischer]

That's quite all right, Laura, I called it the wrong thing, which explains why I was unable to find it in Recipe Finder.
I made the meat- salsa one last night. Did not have polenta at the store, so I used corn meal mush. Also did not have the spice rub, so I used Mrs. Dash's "Spicy" as I knew it didn't contain salt. And I used black beans instead of kidney. Newman's Own Hot Salsa. I told you I was desperate! Anyway, the dish was good, very filling, and VERY spicy. I had intended to throw in some extra pepppers, but got in too much of a hurry. Luckily. Thanks again.