[[!meta title="Bean and Olive Tamale Pie"]]

Adapted from Better Homes and Gardens

1900 cal/recipe

## Ingredients

+ 1/2 c cornmeal
+ 1 14.5-oz can cream-style corn
+ 1 15-oz can red beans, drained
+ 1 15-oz can black beans, drained
+ 16 oz can mild or medium green enchilada sauce
+ 1/2 c pimento stuffed green olives, finely chopped
+ 2 tomato, diced
+ 1/3 c crumbled queso fresco or feta

## Directions

+ Preheat oven to 400 F.
+ In large saucepan, boil 1 1/4 c water, and then gradually whisk in cornmeal.
+ Reduce heat and cook 3 min, whisking constantly.
+ Stir in corn, return to boil, reduce heat to medium low, and cook 10 min.
+ In 2-quart baking dish, combine beans, salsa, and olives.
+ Spoon cornmeal mixture over top and then scatter tomato over top.
+ Bake uncovered for 20 min.
+ Top with cheese while warm. 

[[!tag cornmeal corn "queso fresco"]]