Two-bean Tamale Pie

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup green bell pepper (diced)
• 3/4 cup onion (chopped)
• 3 garlic cloves (minced)
• 1 tablespoon cooking oil
• 1 (15 ounce) can kidney beans (drained and slightly mashed)
• 1 (15 ounce) can pinto beans (drained and slightly mashed)
• 1 (6 ounce) can v8 vegetable juice
• 1 (4 ounce) can diced green chilies (undrained)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 (8 1/2 ounce) package corn muffin mix
• 1/2 cup cheddar cheese (grated)
• 1/4 cup fresh cilantro (chopped *or fresh parsley)

Recipe

• 1 grease a 2 quart baking dish.
• 2 preheat oven to 400 degrees.
• 3 in a medium skillet, heat oil, and saute the bell pepper, onion,and garlic, over a med-low heat, until tender.
• 4 add the drained and slightly mashed, kidney and pinto beans.
• 5 stir in the v-8, the diced green chiles,the chili powder, and the cumin.
• 6 heat through, about 3 minutes.
• 7 spoon the bean mixture into the prepared baking dish.
• 8 prepare the corn muffin mix as per package directions, stirring in the cheese and the cilantro (*or parsley).
• 9 pour the cornbread mixture evenly over the top of the bean mixture.
• 10 bake, uncovered, at 400 degrees for 25 minutes or until golden brown on top.
• 11 if desired, garnish or serve with salsa and/or sour cream.