1 onion, coarsely chopped
1 clove garlic, minced
1 tablespoon oil
1 8 ounce can tomato sauce
3/4 cup picante sauce
1 15 ounce can pinto beans
1 green bell pepper, chopped
1 2 ounce tin sliced pitted black olive
2-1/2 cups milk
1-1/2 cups corn meal
1 teaspoon salt
4 eggs, beaten
1 cup cheddar cheese, shredded
1/2 teaspoon chili powder
Serving Size : 6
Sauté onion and garlic in oil. Add tomato sauce, picante sauce, and chili powder. Simmer 10 minutes. Add beans, green pepper and olives; simmer 5 minutes. Combine 1 cup milk and cornmeal. In a small pan, bring remaining 1-1/2 cups milk and salt to a boil. Slowly stir in cornmeal mixture. Whisk over medium heat 8-10 minutes, or until thick. Remove from heat; stir in eggs. Spoon bean mixture into baking dish and top with cornmeal mixture. Bake at 375F for 30 minutes. Sprinkle with cheese and let stand 10 minutes.