Two Bean Tamale Pie Recipes

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.

Steps:

• Grease a 2 quart baking dish.
• Preheat oven to 400 degrees.
• In a medium skillet, heat oil, and saute the bell pepper, onion,and garlic, over a med-low heat, until tender.
• Add the drained and slightly mashed, kidney and pinto beans.
• Stir in the V-8, the diced green chiles,the chili powder, and the cumin.
• Heat through, about 3 minutes.
• Spoon the bean mixture into the prepared baking dish.
• Prepare the corn muffin mix as per package directions, stirring in the cheese and the cilantro (*or parsley).
• Pour the cornbread mixture evenly over the top of the bean mixture.
• Bake, uncovered, at 400 degrees for 25 minutes or until golden brown on top.
• If desired, garnish or serve with Salsa and/or Sour cream.

Steps:

• Preheat oven to 400°F.
• Spray a 2 quart casserole with non-stick.
• Cook sweet pepper, onion and garlic in oil until tender.
• Add beans, Spicy V-8 juice, chili powder and cumin. Stir. Bring to a simmer.
• Pour into prepared casserole.
• Combine muffin mix, milk and egg just until combined. Gently fold in cheese and cilantro. Pour over bean mixture.
• Spread to completely cover beans. Make sure batter touches the side of the dish all around.
• Bake, uncovered 20 - 25 minutes or until top is golden.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

Steps:

• Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
• In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
• Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
• Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
• Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.