Best Two Bean Tamale Pie Recipes

Two Bean Tamale Pie image

Provided by Deb Wolf

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

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)

Steps:

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.

Nutrition Facts : Calories 395.7, Fat 12, SaturatedFat 4.1, Cholesterol 42.1, Sodium 464.6, Carbohydrate 56.8, Fiber 12, Sugar 10.4, Protein 16.4

Two-Bean Tamale Pie image

Provided by Berts Kitchen Witch

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup green bell pepper (diced)
3/4 cup white 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)

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.