Baked Tamale Pie

Collegiate Culinaire: Two-Bean Tamale Pie

Again, my father and sister LOVED this recipe. I’m convinced it’s the oh-so tasty Krusteaz All-Natural Cornbread Mix I used, especially because this recipe didn’t call for enough beans and veggies on bottom, we thought—but I’ll let you decide. This one is certainly worth a try if you’re looking for comfort food that won’t cost you much in the way of calories (appx. 6 servings at 359 calories/ serving).

    • 1  cup
      chopped green sweet pepper
    • 1/2  cup
      chopped onion
    • 2  cloves
      garlic, minced
    • 1  tablespoon
      cooking oil
    • 1  15-ounce can
      kidney beans or black beans, rinsed, drained, and slightly mashed
    • 1  15-ounce can
      pinto beans, rinsed, drained, and slightly mashed
    • 1  6-ounce can (2/3 cup)
      vegetable juice
    • 1  4-ounce can
      diced green chile peppers, undrained
    • 1  teaspoon
      chili powder
    • 1/2  teaspoon
      ground cumin
    • 1  8-1/2-ounce package
      corn muffin mix
    • 1/4  cup
      snipped fresh cilantro or parsley
Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
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.
Prepare corn muffin mix according to package directions. Add 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.
Makes 6 main-dish servings

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