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.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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 1/2ounce) package  corn muffin mix
• 1⁄2 cup cheddar cheese (grated)
• 1⁄4 cup fresh cilantro (chopped *or fresh parsley)

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.