Two Bean Tamale Pie

Name: Two Bean Tamale Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 cup bell pepper, seeded and chopped; 1/2 cup onion, chopped; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can great northern beans, drained and rinsed; 1 (6 ounce) can spicy vegetable juice, such as V-8; 1 teaspoon Mexican chili powder; 1/2 teaspoon ground cumin; 1 (8 1/2 ounce) package corn muffin mix, such as Jiffy brand; 1 egg; 1/3 cup milk; 1/2 cup colby-monterey jack cheese, shredded; 4 teaspoons dried cilantro (optional) or 4 teaspoons parsley (optional)

Submitted by Deb Wolf

"You'll never miss the meat in this one-dish meal. Just add a salad or fresh fruit. If you like chili and cornbread, you'll love this. Beans, sweet peppers, chili seasonings, topped with cheesy cornbread. Full of flavor and will stick to your ribs. My husband, a carnivore at heart, loves this. If you like your casseroles to be saucy, add an additional can of V-8."

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photo by Deb Wolf

Ready In:: 35mins
Ingredients:: 14
Serves:: 6

ingredients

1 cup bell pepper, seeded and chopped
¹⁄₂ cup onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (6 ounce) can spicy vegetable juice, such as V-8
1 teaspoon Mexican chili powder
¹⁄₂ teaspoon ground cumin
1 (8 1/2 ounce) package corn muffin mix, such as Jiffy brand
1 egg
¹⁄₃ cup milk
¹⁄₂ cup colby-monterey jack cheese, shredded
4 teaspoons dried cilantro (optional) or 4 teaspoons parsley (optional)

directions

Preheat oven to 400°F.
Spray a 2 quart casserole with non-stick.
Cook sweet pepper, onion and garlic in oil until tender.
Add beans, Spicy V-8 juice, chili powder and cumin. Stir. Bring to a simmer.
Pour into prepared casserole.
Combine muffin mix, milk and egg just until combined. Gently fold in cheese and cilantro. Pour over bean mixture.
Spread to completely cover beans. Make sure batter touches the side of the dish all around.
Bake, uncovered 20 - 25 minutes or until top is golden.

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RECIPE SUBMITTED BY

Deb Wolf

My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families. My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray. A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.

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