In the bag:
1 can kidney or black beans
1 can diced green chilies, undrained
1 can pinto beans
1 - 6 oz. can V-8
1 t. chili powder
1/2 t. ground cumin
1/2 t. garlic powder
3 T. dehydrated bell peppers
1 T. dehydrated minced onion
corn muffin mix
Directions:
Preheat oven to 400 degrees. Grease an 8x8 baking dish. in a saucepan, bring spices, dehydrated items, and 1/2 c. water to a boil. Cover, reduce heat and let simmer while you drain and rinse both cans of beans. Add drained beans, diced green cilies and V-8 to sauce pan. While bean mixture warms through, make corn muffin batter according to directions. Optional: Gently fold 1/2 c. shredded cheddar cheese into muffin batter.
Put beans in baking dish and top with cornbread batter. Bake uncovered 20 minutes until golden brown.
If desired, serve with salsa and sour cream.
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