Vegetarian Tamale Casserole

I had a major "mommy brain" moment when I was grocery shopping the other day. One night last week when I was making dinner I noticed a recipe on the back of the bag of cheese I was using. It sounded good, so I threw it on the menu for this week. As I was writing out my grocery list I thought, "Oh I need to look on the bag of cheese to see what I need for that recipe." Did I do it? Nope. Did I realize that before I got to the grocery store? Nope. Did I realize it as I was walking around the store? Yup. I knew I needed a couple cans of beans for it, but that was it. Then, as I was walking out to my car, my mommy brain moment happened. I had shopped at Safeway, and the recipe had been on the back of a Safeway brand bag of cheese. I could have gone over to the cheese aisle (where I had been at one point anyway) and looked on the package to check the recipe. Sigh. So I ran to Walmart last night and got the missing ingredients, since I needed to go buy a second humidifier so both kids have one in their room. Yup, my kids are still sick. I'm pretty tired of hanging out at home.

Anyway, I'm kind of nervous to try another new recipe since last night's dinner was such a failure, but I have high hopes. I'm not a super huge bean fan, but I'm trying to embrace the bean since we're trying to eat more vegetarian dinners. I really like black beans, but the husband doesn't. I like pinto beans, too. So I guess I'm on my way to being a bean lover.

Vegetarian Tamale Casserole
1 can (8-3/4 oz) whole kernel corn, drained
1 can (15-1/4 oz) red kidney beans, drain half the liquid
1 can (8-3/4 oz) garbanzo, pinto, or black beans, drained
2 cups shredded cheddar cheese
1/2 cup green onions with tops, sliced
1 Tbsp chili powder
1/4 tsp ground cumin
1 package (8-1/2 oz) cornbread mix

In a large bowl, stir together all ingredients but cornbread. Pour into a greased or sprayed 2-quart baking dish or casserole. Make cornbread according to pacakge directions. Pour over top and spread evenly. Bake at 350 for 35-40 minutes or until top is golden.

*****

I think I may mix in a little salsa to the bean mixture to give it a bit of sauce, I'm concerned otherwise it would be really dry. Jen B. made us a really good tamale pie when the baby was born. I looked up her recipe and saw that it calls for canned tomatoes and chipotle peppers. I think I may have a can of chipotle peppers in the pantry; if I do, I think I'll chop up one or two to add in. I have canned tomatoes, but they're all slated for other uses, so I figure a little salsa will make up for that. Not sure what we'll have with it...some kind of frozen vegetable or just salad.

*****

Mmmmmmmmmmmmmmmmmmmmmm. This was YUMMY!!! I will definitely be adding this in to our vegetarian dinner rotation. Easy, inexpensive, and tasty...what could be better?! I ended up adding in one chipotle pepper chopped up and some of the adobo sauce it was canned in, and I added 8 ounces of salsa. It was awesome. I was worried it was too liquidy when it came out of the oven, but after it sat awhile it was fine. I think I'd modify the recipe to sit 5-10 minutes before cutting into it. Oh, and I skipped the chili powder and cumin because I figured adding in the salsa and chipotle pepper would give it enough extra flavor. I saw that Jen uses two boxes of cornbread mix when she makes hers, but of course I didn't have a second box on hand. I think the next times I make this I'd use two boxes as well, as the topping on it was a bit sparse. The husband and I both had seconds, and the boy even ate all of his--without being prodded along!