I am looking for a easy recipe for some sort of tamale casserole?

Question

I don't want a complicated one otherwise I would just make tamales. And if you have a vegitarian version all the better.

Answer 1

Tamale Lentil Casserole

1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups water
1 1/4 cups dried lentils, sorted and rinsed
1 (14 ounce) can tomato sauce
1 (1 1/4 ounce) package taco seasoning mix
Cheese Cornbread Topping
1/2 cup shredded cheddar cheese (, 2 ounces)
1/4 cup milk
1 (8 1/2 ounce) package cornbread-muffin mix
1 (8 1/2 ounce) can cream-style corn
1 large egg

Heat oil in 3-quart saucepan over medium-high heat.
Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.
Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
Partially cover and simmer 35 to 40 minutes or until lentils are tender.
Heat oven to 400F.
Grease 2-quart casserole with shortening.
Prepare Cheese Cornbread Topping by mixing all ingredients until moistened.
Spoon lentil mixture into casserole.
Spread topping evenly over lentil mixture.
Bake uncovered 15 to 20 minutes until topping is golden brown.

Answer 2

I love tamales! yummy...

Here is one that is pretty simple:

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings

10 corn tortillas (6 1/2 or 7 in.)

2 cups canned diced tomatoes with juice (no salt added)

1 tablespoon chili powder

1/4 teaspoon ground cumin

1 cup frozen corn kernels, thawed

1/4 cup (about 2 oz.) stemmed, seeded, and chopped fresh jalapeño chilies

1 cup chopped red bell pepper

3/4 cup sliced green onions

1 can (15 oz.) reduced-sodium black beans, rinsed and drained

2 tablespoons minced fresh cilantro

1 cup shredded reduced-fat cheddar cheese

1. In a lightly oiled shallow 3 1/2- to 4-quart casserole, arrange 4 tortillas so they cover the bottom. Stack remaining tortillas and cut into 3/4-inch-wide strips; set aside. Mix tomatoes and juice with chili powder and cumin. Pour over whole tortillas. Top tomatoes with corn, then jalapeños, bell pepper, 1/2 cup onions, beans, and cilantro. Cover with 1/2 cup water.

2. Arrange tortilla strips evenly over filling, then sprinkle with cheese. Cover casserole with foil. Bake in a 400° oven until hot, about 20 minutes. Uncover casserole and bake until cheese is completely melted, about 5 more minutes. Sprinkle with remaining green onions just before serving.

Per serving: 371 cal., 21% (78 cal.) from fat; 20 g protein; 8.7 g fat (3.9 g sat.); 62 g carbo (12 g fiber); 554 mg sodium; 20 mg chol.

I hope you like it! =)

Note: I have not tried this myself...but let's hope for the best

Answer 3

You might be looking for a good Tamale Pie recipe. I converted mine a while back to accomodate vegetarian palates and it cooks up pretty much the same:

1 onion, diced
3 T olive oil
1 Tsp garlic, minced
1 cup diced green bell pepper
2 bags of Morningstar Texturized Vegetable Protein Crumbles
1 can whole tomatos
1 can sweet corn
1 can kidney beans, drained and rinsed
1 can sliced olives
1 can diced green chili's
1 - 2 T Chili Powder
1 T Cumin
1/2 cup corn meal
1 cup boiling water

Mix cornmeal with boiling water and stir until disolved and thickened. Set aside. Heat oil and saute bell pepper, onion and garlic until translucent. Add spices and salt and pepper to taste. Add tomatoes and break up with wooden spoon. Add corn, beans, and olives. Add cornmeal mixture and simmer for 15 minutes. Add vegetarian crumbles and stir to heat. Put into baking dish and top with Spoonbread Topping:

1/2 cup cornmeal
1 tsp baking powder
1 cup milk, scalded
1 tsp salt
2 cups cheddar cheese

Stir cornmeal into milk and let thicken. Add salt, and cheese. Spoon over top of meat mixture. Bake at 350 degrees for 1 hour or until mixture bubbles and cheese melts.