Recipe by Bert's Kitchen Witch
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.
Top Review by Deb Wolf
I was going to post this recipe and see it's already here. This is so good, very flavorful filling and easy to prepare. The only change I make is I use Colby cheese and I leave out the canned diced chilies and add a quarter of a minced jalepeno. We find that it makes 6 very hearty servings.
- 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)
Directions See How It's Made
- 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.