Best Vegetarian Tamale Casserole For Meat Lovers Recipes

VEGETARIAN TAMALES

Vegetarian Tamales image

These tamales are a great base recipe that can actually be used with a meat filling instead, but this jalapeno, cheese and tomato filling is really amazing.

Provided by MC Baker

Categories Corn

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups masa corn flour
1/2 cup butter, cubed
1 teaspoon salt
1 pinch sugar
1/2 cup broth
1 teaspoon baking powder
1/4 teaspoon black pepper
2 1/2 cups corn (fresh or thawed frozen will work)
1 1/2 cups cheddar cheese (mexican cheese is better, reserve about half for filling)
4 ounces roasted chilies (fresh roasted skinless peppers work too)
2 tomatoes, deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
parchment paper or corn husk

Steps:

In a food processor blend corn and cheese until corn is in nearly a meal consistency.
Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
Add broth and mix until just smooth.
Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
Fill with some cheese, slices of roasted chili pepper and tomatoes.
Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
Roll wrapper closed, roll and fold over ends and set aside.
Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

Nutrition Facts : Calories 232.1, Fat 13.6, SaturatedFat 8, Cholesterol 35.2, Sodium 407.7, Carbohydrate 23.1, Fiber 2.4, Sugar 2.8, Protein 6.8

VEGETARIAN TAMALE CASSEROLE FOR MEAT LOVERS!

Vegetarian Tamale Casserole for Meat Lovers! image

As I try to limit my intake of meat, I am always thrilled to be able to come up with a recipe that meets my "meat tooth". This is so quick and easy for a week night supper.

Provided by Happy Harry 2

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 (8 3/4 ounce) can black beans, undrained
1 (8 3/4 ounce) can garbanzo beans, drained (chickpeas)
1 (8 3/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can red kidney beans, drained, saving liquid
12 ounces frozen vegetarian ground beef, pre-cooked, defrosted
1/2 cup green taco sauce (or your preference)
2 cups shredded sharp cheddar cheese (your choice,I use cheddar)
1/2 cup chopped fresh cilantro (optional) or 1/2 cup fresh parsley (optional)
3/4 cup green onion, both white and green, large chop
1/4 teaspoon allspice
1 tablespoon red chili powder
1/4 teaspoon ground cumin
1/8 teaspoon red pepper flakes, to taste
1 (8 1/2 ounce) package cornbread mix (or make your own)
2 egg whites

Steps:

Combine all ingredients except cilantro and cornbread.
If mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth.
Stir into mixture.
Spray a 2 1/2 to 3 quart baking dish.
Pour mixture in and smooth out.
Make cornbread as directed on package.
(Use the egg whites in place of whole egg).
Add cilantro into cornbread mix.
Top casserole with mixture,sealing to edges.
Bake at 350 degrees for 40 to 50 minutes or until top is golden brown.

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