This is basically a tamale pie recipe. I used corn flour instead of
corn meal, and i added a 7 oz can of fire roasted diced green chiles
and a minced fresh serrano pepper. Easier than making individual
tamales.

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Title: Upside-Down Chili Pie
Categories: Beans & leg, Casseroles, Tex-mex, Main dishes
Yield: 4 Servings

2 ts Vegetable oil
1/2 ts Cumin
1/2 c Onion; chopped
1 md Green bell pepper; chopped
1 1/2 c Tomatoes; chopped
8 oz Kidney beans; cooked and
-drained
1 ts Chili powder
3/4 c Yellow corn meal
1/2 ts Salt

Preheat oven to 375 F. Spray 8 inch square pan with nonstick cooking
spray.

To prepare chili, place large nonstick skillet over medium-high heat
30 seconds. Add oil; heat 30 seconds more. Add cumin and cook,
stirring constantly, just until fragrant, about 30 seconds (do not
burn).

Stir in onion and green bell pepper; cook, stirring often, until
tender, 4-5 minutes. Stir in tomatoes, beans and chili powder; cook 5
minutes. Spread mixture evenly into prepared pan and set aside. (May
be done ahead up to this point.)

To prepare corn meal topping, bring 2 cups water to a boil. Gradually
add corn meal in a thin stream, whisking constantly to prevent lumps.
When all corn meal is added, stir in salt; continue cooking, whisking
constantly, until thickened to the consistency of mashed potatoes,
about 3 minutes. Immediately spread mixture evenly over chili in pan
and bake until chili mixture bubbles, about 15 minutes.

Serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.

Recipe by: Weight Watchers Magazine March 1996

Recipe FROM: recipesource.com

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