Two Bean Tamale Pie

This is Betty Crocker’s version with minor tweaking. My husband really likes this meal on cold days and that says a lot because he is a real meat and potato kinda guy. This is a very healthy AND hearty meal. It's also a REALLY cheap meal, I'd say it costs about $5 to make and serves 6 to 8 people! I usually throw in a can of corn to stretch it a bit farther as well. You can also add green chili and/or jalapeño if you like a bit more kick to it. We serve it with hot sauce, sour cream and salsa on the side.

1 TBSP olive oil
1 small onion - diced
1 med green pepper - diced
2 cloves garlic - minced
1 can (6oz) vegetable juice
1 15oz can pinto beans - drained, rinsed, slightly mashed
1 15oz can kidney beans - drained, rinsed, slightly mashed
1 tsp chili powder
1/2 tsp cumin
1 box cornbread mix - mixed according to package directions
2oz grated cheddar
2 green onions - chopped
~ 2 tsp cilantro snipped (omit if you hate cilantro)

Preheat your oven to 425F. Heat olive oil in a pan over medium heat and add the diced onion. As the onion gets soft, add the diced bell pepper and minced garlic. Saute until the bell pepper is soft. Add the vegetable juice, beans, cumin, and chili powder. Remove from heat and spoon into a greased 2qt casserole dish.
Prepare cornbread mix according to directions, stirring in green onion, cilantro, and grated cheese. Spread evenly over the bean mixture. Bake for 25 minutes or until the cornbread is done.

Yields six servings.