Tamale Lentil Casserole Recipes

TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Brown ground beef in a medium pan over medium heat. Drain any excess grease.
• Add the onions and peppers; cook until the onions are soft and translucent.
• Add the tomato sauce, corn, salt, and taco seasoning. Add 1 ½ cups water and stir. Then turn the heat to low and simmer for about 15 minutes.
• Add in the cheese and stir until melted.
• Add kidney beans.
• Divide the mixture into two 9 X 13 baking dishes (you're going to freeze one for later).

TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

EASY TAMALE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
• Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
• Stir pinto beans and crushed tomatoes into the beef mixture.
• Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
• Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

TAMALE LENTIL CASSEROLE

Steps:

• 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.

VEGETARIAN TAMALE PIE

Steps:

• First make the vegetarian ground beef: Bring the broth to boil in a 3 quart saucepan.
• Add the brown rice and lentils. Reduce heat, and simmer until soft or even mushy, about 1/2 hour. Add more water if necessary to prevent sticking.
• To make pie: Preheat oven to 375 degrees.
• Heat oil in a large skillet over medium heat. Add onion and bell pepper and sauté until soft, 3-4 minutes.
• Add 2 ½ cups of lentil-rice mixture to skillet. Reduce heat to medium-low. Add chili powder, tomatoes, corn, and black olives to skillet. Cook, stirring occasionally until mixture is heated through.Add cheese to skillet. Stir until melted.
• Spoon mixture into a greased 8 x 8 inch pan, OR a greased 9x 13 inch pan.
• Chop polenta and scatter over top of casserole. Sprinkle with queso fresco cheese if desired.
• Bake for 30 minutes or until bubbly. Let stand 5 minutes before serving.
• Serve as is or with salsa and chopped avocado.

VEGAN GREEN CHILI & LENTIL TAMALES RECIPE - (4.4/5)

Steps:

• Soak the corn husks in a large bowl of warm water while preparing to cook the tamales. Heat the oven to 400°F. In a large skillet, heat the olive oil over medium high heat. Toss the garlic into the hot oil, then add the onion and cook for about a minute. Toss int he lentils, bouillon cube and cumin. Stir to mix well. Add the green chili and corn. Remove from the heat and set aside. In a large bowl, mix the masa, baking soda, and salt together. Add the coconut oil. Stir well. Add the bouillon flavored water to the mix. Add more water, if needed, to make the masa a soft, spongy dough. Smooth the masa onto your largest corn husks until about 1/4- to 1/2-inch thick. You want it to cover about a 3-inch square of the husk, if possible. Place 1 to 2 tablespoons of the lentil filling into the center of the masa dough. Fold the sides of the corn, then fold the top and bottom of each husk down. Set the tamale bottom-side-down in a large roaster pan, fitted with the rack on the bottom of the pan. (If you need to wrap the tamales rolled in smaller corn husks with a second or third husk, or even tie some of them together with a small piece of husk, go for it! This is an imperfect science!) Once all of your tamales are ready, pour approximately 2 cups of water into the bottom of your roasting dish. Make sure the water doesn't touch the tamales, they should be propped safely on the rack. Cover the pan tightly with several sheets of aluminum foil, then place in your preheated oven and cook 35-45 minutes, or until the tamale dough appears to have cooked. Remove the tamales from the oven and allow them to set untouched for 15-20 minutes before serving. Serve with pan-sautéed zucchini and enjoy! CROCKPOT INSTRUCTIONS: Pile wrapped tamales in a crockpot, cover and cook on high 5-6 hours, or until the tamale dough is set. Remove the lid 15 minutes before serving, unplug the crockpot and allow them to cool and set before feeding your masses.