Recipe by KARENINCOLORADO
"Looking for a tamale pie, but not crazy about all that corn? This dish doesn't have bits of corn, it is a nice meat-and-beans dish."
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vegetable oil, or as needed
1 1/2 pounds
1 (15 ounce) can
pinto beans, rinsed and drained
1 (15 ounce) can
black beans, rinsed and drained
shredded Mexican cheese blend
1 (14 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
2 (8.5 ounce) packages
corn bread mix (such as Jiffy®)
This was a great base recipe. A friend of mine made something very similar with ground italian sausage instead of ground beef. The spiciness was great. I also add in some salsa and more chillies and spices to add flavor. I think i used cayanne pepper and chili powder.
After it's baked the the corn bread topping is slightly golden brown, top with sour cream!
I changed an awful lot--late and I didn't have everything. It's a long way to the store. So, after that - it was great, and fast!
I used refried beans in place of both cans of beans having neither. No peppers in the tomatoes either - I'm deathly allergic to them (hubby puts his in on the side). I upped the cheese layer and made a standard batch of cornbread instead of mix (don't use mixes). Cut down to four servings (for two) had enough for a rerun for lunch.
We really like it and hubby said "save it!"
* Percent Daily Values are based on a 2,000 calorie diet.
Not-So-Corny Tamale Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 225
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