---------- Recipe via Meal-Master (tm) v8.01
       Title: Vegetable Tamale Pie
  Categories: Low-cal, Vegetables, Mexican
       Yield: 4 servings
 -----------------------------VEGETABLE FILLING-----------------------------
      14 oz Beans, cooked pinto; drained      1/2 c  Pepper, red bell; cubed
       1 c  Onion, white; chopped               6 oz Cheese, sharp cheddar;
     1/2 c  Pepper, green bell; cubed                -grated
       2    Pepper, jalapeno; seeded and        8    Olives, ripe; sliced
            -chopped                          3/4 ts Garlic
       2 c  Tomatoes, chopped canned;         3/4 ts Cumin, ground
            -drained                          3/4 ts Chile powder
 -------------------------------TAMALE TOPPING-------------------------------
     1/2 c  Flour, all purpose                1/8 ts Salt
       1 tb Flour, all purpose; (add to         1 lg Egg; @ room temp
            -above)                           1/2 c  Yogurt, plain
   1 1/2 ts Baking powder                       2 ts Margarine; melted & cooled
     3 3/4 oz Cornmeal, yellow			 1 tb Chives; cut to garnish,
     1/2 ts Baking soda                    
   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.