We haven't had this dinner in quite some time. It's filling, economical, and it was really good when I made it before! The recipe originally came off the back of a package of shredded cheese, but I modified it slightly. My friend Jen B. makes a tamale pie that's really good, so I combined some aspects of her recipe with this one. When I first posted this recipe I wrote it as it was on the cheese package, but I'm going to redo it here with the changes I made last time.
Vegetarian Tamale Pie
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
1-2 chipotle peppers, chopped
2 tsp. adobo sauce (from canned chipotle peppers)
1 cup salsa
2 cups shredded cheddar cheese
1/2 cup green onions with tops, sliced
2 packages (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.
We all really liked this the last time I made it, so I'm hoping we have a nice, easy dinner tonight. I'm not sure what we'll have with it--salad and some kind of vegetable I think.