Two Bean Tamale Pie Recipe

A hearty and flavorful vegetarian twist on classic tamale pie! This cheesy, southwestern casserole combines tender kidney and pinto beans with vibrant bell peppers, cornbread topping, and zesty spices. Perfect for a satisfying weeknight meal, this recipe is easily customizable to your spice preference. Serve with Spanish rice and a fresh green salad for a complete and delicious Mexican-inspired dinner. Originally from BH&G.

Prep Time 20 mins
Cook Time 55 mins
Calories 613.5 kcal
Protein 48g
Rating 4.5 (2 Reviews)
Two Bean Tamale Pie 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Two Bean Tamale Pie

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How to Make Two Bean Tamale Pie

  1. Grease a 2-quart baking dish.
  2. Preheat oven to 400°F (200°C).
  3. In a medium skillet, heat 1 tablespoon olive oil over medium-low heat. Add 1 medium bell pepper (chopped), 1/2 medium onion (chopped), and 2 cloves garlic (minced). Sauté until tender, about 5-7 minutes.
  4. Add 1 (15-ounce) can kidney beans (drained and slightly mashed) and 1 (15-ounce) can pinto beans (drained and slightly mashed).
  5. Stir in 1 cup V8 juice, 4 ounces diced green chiles (canned), 1 tablespoon chili powder, and 1 teaspoon ground cumin.
  6. Heat through for about 3 minutes.
  7. Spoon the bean mixture into the prepared baking dish.
  8. Prepare 1 box (8.5 ounces) corn muffin mix according to package directions. Stir in 1/2 cup shredded cheddar cheese and 1/4 cup chopped fresh cilantro.
  9. Pour the cornbread mixture evenly over the bean mixture.
  10. Bake, uncovered, at 400°F (200°C) for 25-30 minutes, or until golden brown and the cornbread is cooked through.
  11. Let cool slightly before serving. Garnish with salsa and/or sour cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

63 g

Sugar

75g

Fat

27g

Carbs

31g

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