Vegetarian Tamale Casserole | An easy weeknight meal
Ingredients
Tamale Casserole Ingredients //
- 1 box Jiffy corn muffin mix
- 1 can creamed corn
- 2 eggs
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 cups shredded cheese I like a cheddar/jack blend or pepper jack if I’m feeling a little spicy
- 1 can 10-ounce enchilada sauce
- 1 tablespoon olive oil
- 1 onion diced
- 1 red pepper diced
- 1 cup corn
- 1 can black beans drained and rinsed
Toppings //
- Sour cream
- Lettuce
- Chopped tomatoes
- Hot sauce
- Cilantro
Instructions
- Preheat the oven to 400°. Spray a 9x13 casserole dish with cooking spray.
- Mix corn muffin mix, creamed corn, eggs, milk, chili powder, cumin, and salt. Mix until combined. Fold in half of the cheese and pour into the pan.
- Bake for 20 minutes or until the top is just set. (It can have a little jiggle, but the top will look cooked.)
- While the corn mixture is baking, heat oil in a large sauce pan over medium heat. Sauté onions and peppers until soft and translucent, about 10 minutes. Add corn and beans. Season with salt and pepper. Set aside.
- Take the pan out of the oven, poke some holes with a fork and pour half of the enchilada sauce on top. Add the bean mixture, pour the rest of the enchilada sauce and then cover with the rest of the cheese.
- Back in the oven for another 15 to 20 minutes until the cheese is melted and bubbly.
- Serve with whatever toppings you like. I like shredded lettuce, sour cream, cilantro, and a squeeze of lime.
Nutrition
Serving: 1gCalories: 311kcalCarbohydrates: 33gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 81mgSodium: 760mgFiber: 6gSugar: 7g
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