Vegetarian Tamale Casserole for Meat Lovers!

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Ready In: 70 Minutes

Servings: 8

As I try to limit my intake of meat, I am always thrilled to be able to come up with a recipe that meets my meat tooth . This is so quick and easy for a week night supper.

Ingredients:

1 (8 3/4 ounce) can black beans, undrained

1 (8 3/4 ounce) can garbanzo beans, drained (chickpeas)

1 (8 3/4 ounce) can whole kernel corn, drained

1 (15 1/4 ounce) can red kidney beans, drained, saving liquid

12 ounces frozen vegetarian ground beef, pre-cooked, defrosted

1/2 cup green taco sauce (or your preference)

2 cups shredded sharp cheddar cheese (your choice,i use cheddar)

1/2 cup chopped fresh cilantro (optional) or 1/2 cup fresh parsley (optional)

3/4 cup green onion, both white and green, large chop

1/4 teaspoon allspice

1 tablespoon red chili powder

1/4 teaspoon ground cumin

1/8 teaspoon red pepper flakes, to taste

1 (8 1/2 ounce) package cornbread mix (or make your own)

2 egg whites

Directions:

1. Combine all ingredients except cilantro and cornbread.
2. If mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth.
3. Stir into mixture.
4. Spray a 2 1/2 to 3 quart baking dish.
5. Pour mixture in and smooth out.
6. Make cornbread as directed on package.
7. (Use the egg whites in place of whole egg).
8. Add cilantro into cornbread mix.
9. Top casserole with mixture,sealing to edges.
10. Bake at 350 degrees for 40 to 50 minutes or until top is golden brown.

By RecipeOfHealth.com