Monday, August 16, 2010

The lazy vegetarian: Tamale Pie

This recipe is super easy and can easily be doubled making it a great potluck dish. I love those veggie crumbles because they always fool meat eaters when they are in a casserole (or "hotdish" if you're Minnesotan) or stew. I've also made this with 2 cans of black beans and eliminated the crumbles for a 'less-processed' version and it was delicious too. Again, for my Minnesotan friends, this has got a little kick to it but you can substitute regular ol' diced tomatoes for the rotel to help cool things down. enjoy!


1 cup of chunky salsa verde
1 (10 ounce) can rotel (diced tomatoes and green chiles), drained
1 can (15.5 ounce) black beans, drained and rinsed
1 12 oz package frozen veggie crumbles
1 cup cream-style corn
1 (8 ounce) box Jiffy cornbread mix or 1 (8 ounce) box other sweet cornbread mix
1 can (2.25 ounce) sliced black olives, drained
1 cup shredded cheese, mexican blend

1. Preheat oven to 350.
2. Mix the salsa verde, the rotel, black beans, and veggie crumbles in a casserole dish.
3. In a small bowl mix the cornbread mix and the cream corn just until moist and mixed.
4. Spoon the corn mixture into the casserole dish, spreading it evenly over the bean/veggie mix.
5. Sprinkle the top with sliced black olives.
6. Bake for 40-50 minutes. During the last five minutes of cooking add the shredded cheese, and return to oven until cheese is melted.

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