Vegetable tamale pie

Yield: 4 Servings MMM

Ingredients:

14 oz Beans cooked pinto; drained
1 c Onion white; chopped
1/2 c Pepper green bell; cubed
2 Pepper jalapeno; seeded and -chopped
2 c Tomatoes chopped canned; -drained
1/2 c Pepper red bell; cubed
6 oz Cheese sharp cheddar; -grated
8 Olives ripe; sliced
3/4 ts Garlic
3/4 ts Cumin ground
3/4 ts Chile powder MMMMM-----------------------TAMALE TOPPING----------------------------
1/2 c Flour all purpose
1 tb Flour all purpose; (add to -above)
1 1/2 ts Baking powder
3 3/4 oz Cornmeal yellow
1/2 ts Baking soda
1/8 ts Salt
1 lg Egg; @ room temp
1/2 c Yogurt plain
2 ts Margarine; melted & cooled
1 tb Chives; cut to garnish

Instructions:

opt. Preheat oven to 375øF. Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping in medium bowl place flour cornmeal baking powder baking soda and salt; stir until evenly mixed. In a small bowl beat yogurt egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegatable filling. If desired sprinkle evenly with chives. Bake 35-40 minutes until filling is hot and bubbly topping is lightly browned and a toothpick inserted in center of topping comes clean.