TWO-BEAN TAMALE PIE
This casserole, is a Lacto-Ovo Vegetarian version of the Mexican inspired Tamale Pie. It's great with a side of Spanish Rice, and a "loaded" Green Salad. It originally came from BH&G.
Provided by Berts Kitchen Witch
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 2 quart baking dish.
- Preheat oven to 400 degrees.
- In a medium skillet, heat oil, and saute the bell pepper, onion,and garlic, over a med-low heat, until tender.
- Add the drained and slightly mashed, kidney and pinto beans.
- Stir in the V-8, the diced green chiles,the chili powder, and the cumin.
- Heat through, about 3 minutes.
- Spoon the bean mixture into the prepared baking dish.
- Prepare the corn muffin mix as per package directions, stirring in the cheese and the cilantro (*or parsley).
- Pour the cornbread mixture evenly over the top of the bean mixture.
- Bake, uncovered, at 400 degrees for 25 minutes or until golden brown on top.
- If desired, garnish or serve with Salsa and/or Sour cream.
Nutrition Facts : Calories 613.5, Fat 17.1, SaturatedFat 5.5, Cholesterol 16, Sodium 1532.1, Carbohydrate 93.6, Fiber 19.7, Sugar 18.8, Protein 24
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