Tamale Casserole

This recipe originally called for ground beef and whole milk, so here's a healthier vegetarian version that's still gluten-free and soy-free. You could use lentils in place of the beans, depending on what you have on hand. It's a pretty flexible recipe, so have fun with it!

[GF] This recipe is gluten-free.

Ingredients

Equipment

Directions

  1. Saute onion, garlic, and green pepper in olive oil for a few minutes until softened.
  2. Preheat oven to 350 degrees F.
  3. Add mashed kidney beans and stir over medium heat for 1-2 minutes.
  4. Add tomato sauce, corn, and olives. Stir to mix.
  5. Add milk and stir for a few minutes until heated evenly.
  6. Add cornmeal, salt, and chili powder. Stir for 1-2 minutes.
  7. Grease 8x8 glass casserole dish. Pour in the skillet mixture.
  8. Cover with aluminum foil and bake for 45 minutes.
  9. Remove foil and bake for 15 more minutes.
  10. Sprinkle cheese evenly over the top of the casserole, then bake 5 more minutes.

Source: Adapted from "Tamale Casserole" in The Gluten-free Gourmet: Revised Edition, by Bette Hagman, page 276.