Tamale Casserole

Ingredients:

1 can (8.75 oz.) whole kernel corn, drained
1 can (15 oz.) dark kidney beans, drain about 1/2 the liquid
1 can(8.75 oz.) garbanzo, pinto or black beans drained
2 cups shredded cheddar cheese
1/2 cup green onions chopped
1 small can diced green chilies
1 tbsp. chili powder
1/4 tsp. cumin
1 package (8 1/2 oz.) cornbread mix

Combine everything together in a large bowl, except the cornbread mix. Pour mixture into a greased baking dish (2 quart). Prepare cornbread batter according to package directions and pour over the top of the bean mixture- smooth out into an even layer.

Bake at 350 degrees for 30-40 minutes or until top is golden brown.

Side note:
I could not find small (8.75 oz) cans of beans. So instead of just using half of a can I kind of doubled the recipe by using a 15 oz. can of corn, 15 oz. can of black beans, Marie Callendar's cornbread mix that is sold in a 16oz. package and then doubling everything else. The proportions are not exact but I figured that this recipe was not really exact. I cooked the whole casserole in a 9X13. I think it turned out well. This recipe was a different taste for our family.