Two-Bean Tamale Pie

(From BHG.com)

1 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1 15-ounce can kidney beans or black beans, rinsed, drained, and slightly mashed (2 cups)
1 15-ounce can pinto beans, rinsed, drained, and slightly mashed (2 cups)
1 6-ounce can (2/3 cup) vegetable juice
1 4-ounce can diced green chile peppers, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 8-1/2-ounce package corn muffin mix
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup snipped fresh cilantro or parsley

1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.

2. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.

3. Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.

4. Makes 6 main-dish servings (I am going to make this for lunch, so I might put the stuff into individual glass serving dishes and bake them separately.)