True Tamale Pie

• 1 can kidney beans
• 1 onion
• 1 green pepper
• 2 cloves garlic or substitute with garlic powder
• 1 jalapeno pepper, finely chopped
• 1 can yellow corn
• 1 can whole tomatoes, drained
• 1 c. shredded Monterey Jack cheese
• 1 c. shredded Cheddar cheese
• 1 (8 oz.) box corn bread mix

1. Drain liquid from beans, reserving 1/4 cup liquid.
2. In skillet, heat bean liquid, add onion, garlic, green pepper and jalapeno pepper.
3. Cook until tender or until liquid is absorbed (10 to 15 minutes).
4. Add beans, corn and tomatoes.
5. Cook uncovered for 15 minutes until it thickens. Heat oven to 350u0b0. Mix cornbread mix according to directions on package.
6. Set aside. Pour 1/2 of the vegetable mixture into a baking dish.
7. Spread evenly.
8. Spread 1/2 of cornbread mix over vegetables, then sprinkle half of the cheese over the cornbread mix.
9. Repeat layering, ending with the cornbread.
10. Keep 1/2 of the cheese aside.
11. Bake for 20 minutes.
12. Add cheese to top.
13. Bake for 15 minutes, until top is browned and the cheese has melted.
14. Allow to cool for 10 minutes before serving.

kidney beans, onion, green pepper, garlic, pepper, yellow corn, tomatoes, shredded monterey jack cheese, cheddar cheese, corn bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930836 (may not work)