1 c. vegetable juice cocktail
1 tbsp. quick-cooking tapioca, ground
1/4 c. sliced green onion
1/8 tsp. ground cumin
1/8 tsp. chili powder
1 (10 oz.) pkg. frozen whole kernel corn
1 (8 oz.) can red kidney beans, drained
1 (4 oz.) can diced green chili peppers, drained
2 tbsp. chopped pimento

In a medium saucepan, stir together vegetable juice cocktail and tapioca. Add onion, cumin, and chili powder. Cook and stir over medium heat until thickened and bubbly, then cook and stir 2 minutes more. Stir in corn, beans, chili peppers, and pimento. Cool. Spoon into a 1-quart casserole. Seal, label, and freeze.

To serve, bake the frozen casserole, covered, in a 375 degree oven about 1 1/4 hours or until heated through, stirring occasionally. Makes 6 servings.