Vegetarian Tamale Casserole
This tamale-inspired casserole is layered with cornbread, black beans, enchilada sauce, and cheese. YES, please. This meat-free dish could be your new family favorite!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Fork
- Whisk
- Measuring cup
- Skillet
- Stove
- Spoon
- Can opener
- Colander
- Aluminum foil
- Nonstick cooking spray
- Kitchen scale
- Fine-mesh sieve
Ingredients
- 1 box unprepared (228g) “Jiffy” vegetarian corn muffin mix
- 1 14-oz can (418g) cream style corn
- ½ cup (122g) egg whites
- 1 4-oz can (127g) diced green chiles (drained)
- 1 ¼ cup (218g) Gardein beefless ground (frozen)
- ½ packet (14g) “McCormick” reduced sodium taco seasoning
- 1 14-oz can (425g) black beans (rinsed and drained)
- 1 ½ 10-oz cans (425g) “Old El Paso” mild red enchilada sauce
- ¾ cup (68g) shredded Mexican blend cheese
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