Wild Mushroom Tamale Pie

Tamale’s are my favorite Mexican dish, but I always have to remember not to order it in restaurants because it is never quite what I want.  I found this recipe during my search to find a good tamale recipe.
Wild Mushroom Tamale Pie
January/February 2010 Clean Eating.

  • 2 cup yellow onion
  • 2 Tbsp olive oil
  • 1 Tbsp garlic, finely diced
  • 3 cup vine-ripened tomatoes, diced
  • 2 cup chicken stock
  • 2 ears of fresh corn kernels
  • 1 cup cremini mushrooms
  • cayenne pepper
  • salt
  • pepper
  • cumin

Topping Ingredients:
  • 1 cup prepared corn bread batter
  • 2 oz goat’s cheese crumbled
Preheat oven to 350.

In a medium sauce pan, heat olive oil until there are faint whisps of smoke, then add the onion and sauté until the onion becomes translucent.  Add the garlic and then half of the tomatoes.  Reduce heat and simmer for about 20 to 30 minutes.

Bring the chicken stock to a boil in a sauté pan.  Add the corn and a pinch of cayenne pepper.  Cook for about 3 minutes and then add the remaining tomatoes and all of the mushrooms.  Continue cooking for a minute or two and combine it with the onion mixture in the sauce pan.

Season mixture to taste with the cayenne, salt, pepper and cumin.

Spoon the mixture into a casserole dish and dollop the surface with the corn bread batter in uniformed dots.

Bake for 10 to 15 minutes.  Garnish with dime sized pieces of goat cheese.

Nutritionals (Serves 4): Cals: 320, Fat: 7, Carbs: 53, Fiber 7, Protein: 13.