Best Tamale Lentil Casserole Recipes

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

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).

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.

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.

HOT TAMALE CASSEROLE

Steps:

• In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan., Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through., Spread polenta into a greased 8-in. square baking dish. Top with meat mixture. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, for 2-5 minutes or until filling is bubbly and cheese is melted.

EASY TAMALE CASSEROLE

Steps:

• Heat oven to 400° F. In a 13x9-inch glass baking dish (3-quart), place the tamales (husked) so the bottom is completely covered (you may have to cut some in half).
• In medium bowl, mix chicken and salsa; spoon over tamales. Sprinkle with cheese. Cover dish tightly with foil sprayed with cooking spray to avoid sticking.
• Bake 25 to 35 minutes or until bubbly and cheese is partially melted. Remove from oven; uncover. Drop sour cream by tablespoonfuls over casserole. Garnish with fresh cilantro and avocado slices or finely chopped red onion.

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.

MEXICAN LENTIL CASSEROLE

Steps:

• In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
• Add in the water; bring to a boil.
• Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
• Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
• Transfer mixture to a lightly greased medium-sized casserole dish.
• Bake, uncovered, in a 350° oven for 20 minutes.
• Sprinkle tortilla chips and cheese on top.
• Bake another 5 minutes or until cheese melts.