I found this recipe in my favorite Betty Crocker Cook Book. M didn't want to have anything to do with the recipe because it had the word tamale in it. Little did he know there isn't a tamale in it. (Not quite sure where the name comes from.) We both loved it. This recipe is simple but rates pretty high on my mess scale! My tiny kitchen was a disaster afterwards. I'm not quite sure why.
3 Bean Tamale Pie
Prep: 25 min Bake: 25 min Oven: 400 Makes: 6 main dish servings
Don't make fun of the "garnish"... I'll explain that in a second.
1 cup chopped green sweet pepper
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon, cooking oil
1 15 ounce can kidney beans, rinsed, drained, and slightly mashed.
1 15 ounce can pinto beans, rinsed, drained, and slightly mashed.
1 15 ounce can white kidney beans, rinsed, drained, and slightly mashed.
1 6 ounce (2/3c) veggie juice
1 4 ounce can diced green chili peppers undrained
1 tsp chili powder
½ teaspoon ground cumin
1 8.5 ounce package corn muffin mix
½ cup shredded cheddar cheese
½ cup cilantro parsley
1) Grease a 2 quart square baking dish or 10 inch quiche dish, set aside. In a medium skilled quick sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chili peppers, chili powder, and cumin; heat through. Spoon bean mixture into prepared dish.
2) Prepare corn muffin mix according to package directions: add cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake uncovered in a 400 degree oven about 25 minutes or until golden. If desired, serve with salsa or sour cream.
Ok, now on to my garnish..... M loves to garden. Since we live in an apartment and can't have a garden, he has one at his brothers house. These teeny, tiny carrots are the fruit (ha, pun intended) of his labor. He pulled a couple carrots to see how they were doin. After he ate the carrots he wanted to throw the top of them away. I wouldn't let him and used the greens to garnish my dish!