Total Time
55mins
Prep 25 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Grease a 2 quart baking dish.
  2. Preheat oven to 400 degrees.
  3. In a medium skillet, heat oil, and saute the bell pepper, onion,and garlic, over a med-low heat, until tender.
  4. Add the drained and slightly mashed, kidney and pinto beans.
  5. Stir in the V-8, the diced green chiles,the chili powder, and the cumin.
  6. Heat through, about 3 minutes.
  7. Spoon the bean mixture into the prepared baking dish.
  8. Prepare the corn muffin mix as per package directions, stirring in the cheese and the cilantro (*or parsley).
  9. Pour the cornbread mixture evenly over the top of the bean mixture.
  10. Bake, uncovered, at 400 degrees for 25 minutes or until golden brown on top.
  11. If desired, garnish or serve with Salsa and/or Sour cream.

Reviews

(2)
Most Helpful

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.

Deb Wolf June 11, 2009

Love this! This has lots of flavor and filling, one recipe makes enough for two meals. I wouldn't change a thing but you certainly could add a layer of shredded chicken or ground beef to suit any carnivores (as we have). Our carnivores didn't miss their meat one bit.

Melijen March 28, 2009

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