Tamale Casserole

20 Feb

Stole this recipe from my friend, De’Etta, who got it from the “Happy Herbivore Cookbook”! 

I changed it up a bit (according to her own suggestions), plus made a few tiny alterations so my guys would like it better.  Please visit her site for the original recipe!  🙂

1/2 C chopped onion
4 garlic cloves, minced
1 green bell pepper – diced
1 C medium salsa
1 C frozen yellow corn
1 can black beans (cooked or canned)
1 C sliced black olives

1 can diced tomatoes
1 T chili powder
1 tsp dried oregano
1 tsp ground cumin

1 C shredded cheese (I used cheddar)

1 recipe cornbread mix – not cooked –

Preheat oven to 400.

Combine onion, garlic, and pepper in 1/4 C of water in saucepan over medium heat.

Cook until water is mostly gone and the onions are translucent.

Combine all ingredients except cornbread batter and mix well to combine.

Spoon mixture into a greased pie or casserole dish.

Pat down firmly.

Pour cornbread mixture over top in a thin layer.

Bake for 20 min, sprinkle shredded cheese over top, continue baking for 5 minutes.

Serve with sour cream and salsa!

Because there is no meat in this casserole, you might consider serving with a blackened tilapia or other fish.  

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