Ingredients for Two Bean Tamale Pie
- Green Bell Pepper
- White Onion
- Garlic Cloves
- Cooking Oil
- 1 (15-ounce) can kidney beans (drained and slightly mashed)
- 1 (15-ounce) can pinto beans (drained and slightly mashed)
- V8 Vegetable Juice
- Diced Green Chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 box (8.5 ounces) corn muffin mix
- Cheddar Cheese
- Fresh Cilantro
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How to Make Two Bean Tamale Pie
- Grease a 2-quart baking dish.
- Preheat oven to 400°F (200°C).
- 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.
- Add 1 (15-ounce) can kidney beans (drained and slightly mashed) and 1 (15-ounce) can pinto beans (drained and slightly mashed).
- Stir in 1 cup V8 juice, 4 ounces diced green chiles (canned), 1 tablespoon chili powder, and 1 teaspoon ground cumin.
- Heat through for about 3 minutes.
- Spoon the bean mixture into the prepared baking dish.
- 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.
- Pour the cornbread mixture evenly over the bean mixture.
- Bake, uncovered, at 400°F (200°C) for 25-30 minutes, or until golden brown and the cornbread is cooked through.
- 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