Tamale Pie


1 small can sliced or chopped olives
1 small onion
1/2 teaspoon garlic powder
1 cup whole kernel corn that has been slightly blended
3 cups stewed tomatoes (2-14.5 oz cans), slightly blended or chopped
3⁄4 teaspoon cumin powder
3⁄4 teaspoon oregano
2/3 cup corn meal


Topping Suggestions:
Sliced avocado
Chopped cilantro
Chopped tomatoes
Tofutti Sour Cream


  1. Place olives in fry pan with 1 tablespoon water and simmer 2-3 minutes.
  2. Saute onion, garlic and olives.
  3. Place corn and tomatoes in pan and stir well.
  4. Cook over low heat 5 minutes.
  5. Add all the seasonings.
  6. Stir in the cornmeal and cook over low heat for 10 minutes and place in covered casserole dish.

Bake at 325° F. for 30-40 minutes. Don't let it get too dry.

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