Stretch it Week: Tamale Casserole

Stretch it Week: Tamale Casserole

I’m back and armed with a leftover bean mixture from my Vegetarian Enchilada. I found this recipe by Whole Foods for an easy tamale casserole and tweaked it to meet what I had on-hand in my refrigerator and what I felt like eating. (Read: I added cheese because I put it on everything.)You can easily do the same.

Scarlett, mid-meal, told me “I can’t stop eating this…it’s so good.” I’m not sure if that was an exhausting day of sun and swimming talking or the fact she was famished.  Either way she ate her whole piece and then told my mother she wasn’t allowed any of the leftovers. In fact, the next day she ate all the leftovers.

Tamale Casserole

1 pound ground organic chicken
1 (12-ounce) box of corn bread mix
1/2 cup chopped yellow onion
1 teaspoon crushed red pepper
1 cup shredded cheddar cheese
1 tablespoon grapeseed oil
About 1 cup of black bean puree (including fresh cilantro, lime juice and crushed red pepper)


Preheat oven to 400.

In a large saute pan, saute onion in grapeseed oil until onion is translucent and soft. Add ground chicken meat and crushed red pepper. Break up the meat  into small pieces and cook through.  Let cool slightly then spoon into a greased 9×12-inch casserole dish.

Prepare cornbread batter according to package directions.

Spoon black bean puree over ground chicken mix in casserole dish. Cover with cheese and then spoon cornbread mix over top and carefully smooth out. Bake 20 minutes or until a toothpick inserted in cornbread is removed clean and the chicken mixture is bubbling slightly.

Serve with a side of vegetable.

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