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!
Serving Size: 285g (⅙ casserole)
Prep Time: 15 minutes
Total Time: 45 minutes
Nutrition Facts: 388 calories / 58.5g carbs / 19g protein / 9g fat
- 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
- Preheat oven to 375 degrees. Spray a 9×13-inch baking dish well with nonstick cooking spray.
- In a medium bowl mix the corn muffin mix, creamed corn, drained chiles, and egg whites together with a fork or whisk. Pour into the prepared baking dish.
- Bake for about 15-18 minutes or until lightly browned around the edges.
- Meanwhile, cook the frozen Gardein, taco seasoning, and 1 cup enchilada sauce in a large skillet over medium heat, until the Gardein is defrosted and crumbly. Stir in the beans. Remove from the heat.
- When the cornbread has cooled slightly, use a fork to poke holes in the top. Pour the remainder of the first can of enchilada sauce over the cornbread.
- Top with the ground beef. Pour the remaining ½ (1.75c/2) can of enchilada sauce over the top Top with the shredded cheese.
- Bake for another 15-20 minutes or until the cheese is melted and bubbly.
- This casserole freezes really well. Cook the cornbread base and bean mixture and assemble as directed through the second-to-last step. Cover well and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before baking as instructed.
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