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Two-Bean Tamale Pie

Makes: 6 servings Yield: 6 main-dish servings
Prep 25 mins Bake 400°F 25 mins
Two-Bean Tamale Pie
Ingredients
  • 1  cup  chopped green sweet pepper
  • 1/2  cup  chopped onion
  • 2  cloves garlic, minced
  • 1  tablespoon  cooking oil
  • 1 15  ounce can  kidney beans or black beans, rinsed, drained, and slightly mashed
  • 1 15  ounce can  pinto beans, rinsed, drained, and slightly mashed
  • 1 6  ounce can  vegetable juice (2/3 cup)
  • 1 4  ounce can  diced green chile peppers, undrained
  • 1  teaspoon  chili powder
  • 1/2  teaspoon  ground cumin
  • 1 8 1/2 ounce package  corn muffin mix
  • 1/2  cup  shredded cheddar cheese (2 ounces)
  • 1/4  cup  snipped fresh cilantro or parsley
Directions

1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.

2. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.

3. Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.

4. Makes 6 main-dish servings

Nutrition Facts (Two-Bean Tamale Pie)
  • Servings Per Recipe 6,
  • cal. (kcal) 359,
  • Fat, total (g) 10,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 57,
  • fiber (g) 9,
  • pro. (g) 15,
  • vit. A (IU) 777,
  • vit. C (mg) 36,
  • sodium (mg) 842,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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