Tamale Pie is my go-to dish when I sign up for a meal train or need to make something quick, cheap, and healthy. This is literally the easiest recipe, costs under $20 total - and it serves eight! Protein-packed with 3 types of beans, this casserole is a crowd pleaser and is easily adaptable to your family's preferences. The recipe is meat-free, but you can include ground beef or ground turkey if you would like to. However, even my carnivore husband prefers it without any added meat, and asks for me to make it all the time!
Adapted from Better Homes and Gardens New Cookbook
1 large green bell pepper, chopped
1/2 chopped white onion
1 tbsp. minced garlic
1 tbsp. vegetable oil
1 15 oz can low-sodium kidney beans
1 15 oz can low-sodium black beans
1 15 oz can low-sodium pinto beans
1/2 c. diced Hatch green chile
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic salt
1 8.5 oz package of cornbread mix
1 16 oz bag of shredded cheddar cheese
Sour cream for garnish
Avocado for garnish
- Preheat oven to 400 degrees. Grease at 13x9 glass baking dish.
- In a large skillet, sauté onion and garlic in oil until tender. Add in bell pepper.
- Drain cans of beans (really important to drain - otherwise the mix will be too soupy!) and add into the skillet, stirring together with onion, garlic, and bell pepper.
- Mix in green chile, chili powder, garlic salt and cumin - stir together until combined.
- Spoon bean mixture into prepared baking dish.
- Prepare cornbread mix according to the box directions, adding 1/2 c. cheddar cheese into the mix.
- Evenly spread cornbread mix over the top of the bean mixture, creating a crust layer.
- Use remaining cheese to cover the top of the cornbread layer.
- Bake uncovered for 25 minutes.
- Garnish with sour cream and sliced avocado.