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Description
This quick meatless dish is perfect for a weeknight meal on a frosty winter evening. A thick, chunky pinto bean chili is topped with store-bought corn muffin mix and baked in a skillet. Only one dish to clean! Even though this meal is quick the generous addition of spices develops a robust chili filling. The chili is topped with a slightly sweet, crusty cornbread crust that soaks up some of the chili broth while baking. This dish is traditionally made with ground beef, but swapping the red meat for pinto beans lightens this version.
Ingredients
- 4 cups pinto beans (cooked, or 2-16 ounce cans with juice)
- 1 onion (medium, diced)
- 1/2 cup green pepper (diced)
- 3 cloves minced garlic
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 1/2 tsp. kosher salt
- 14 1/2 cans diced tomatoes with juice
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- 11.5 oz. corn muffin mix
- 1 cup shredded cheddar cheese
- 2 Tbsp. olive
- 1/2 cup stock (if needed)
Directions
- Click here for step-by-step directions, http://www.myrustictable.com/?s=tamale+pie
NutritionView More
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| Calories240Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium900mg38% |
| Potassium1450mg41% |
| Protein14g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars16g |
| Vitamin A100% |
| Vitamin C140% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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