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Ingredients
| green sweet peppers (chopped): 1 cup |
| onions (chopped): 1/2 cup |
| garlic: 2 cloves (minced) |
| olive oil: 1 Tbl |
| kidney beans: 15 oz |
| pinto beans: 15 oz (rinsed, drained, and slightly mashed) |
| vegetable juice cocktail: 2/3 cup |
| green hot chili peppers: 4 oz (undrained) |
| chili powder: 1 tsp |
| ground cumin: 1/2 tsp |
| corn muffin mix: 8.5 oz |
| cheddar cheese (diced): 1/2 cup |
| fresh cilantro (coriander): 1/4 cup |
Two-Bean Tamale Pie
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
2. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.
3. Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.
4. Makes 6 main-dish servings