*  Exported from  MasterCook  *

                               Mexican Pie

Recipe By     : The Compassionate Cook by Ingrid Newkirk and PETA
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetarian                       Dinner Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Water or vegetable oil
   1       md           Onion -- diced
   1                    Green bell pepper -- chopped
   2       c            Frozen corn kernals
   1       sm           Can green chiles -- chopped
   1       c            Tomato sauce
   2       tb           Chili powder
                        Salt & pepper -- to taste
   4       c            Cooked kidney beans -- mashed
   1 1/2   c            Corn meal
     1/2   c            Unbleached all-purpose flour
     1/2   ts           Baking powder
   3       c            Water
  
  Preparation time: 45 minutes
  Baking time: 45 minutes

  Heat the water or oil in a large pot over medium heat and cook the
  onion for 10 minutes. Add the green pepper, corn, green chiles,
  tomato sauce, chili powder, salt, and pepper and cook for
  5 minutes.
  
  Add the mashed beans and cook 10 minutes more over low heat. Remove
  from the heat and set aside.
  
  Preheat the oven to 350 F.
  
  Combine the corn meal, flour, baking powder, and water in a large
  saucepan and cook over medium heat until the mixture thickens,
  stirring constantly with a wire whisk to keep the cornmeal from
  lumping. Spread half the cornmeal mixture over the bottom of a
  non-stick baking dish. Spread the bean mixture over the corn meal
  mixture, and then add the remaining corn meal mixture on top,
  spreading to cover the beans. Bake for 45 minutes or until the
  cornbread is golden.
  
  Typed by: Karen Mintzias


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