Best Tamale Lentil Casserole Recipes

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TAMALE CASSEROLE



Tamale Casserole image

Double this recipe and freeze half for later! This recipe is a family favorite and really knocks our socks off.

Provided by ShelfCooking.com

Categories     Main Course

Time 1h20m

Number Of Ingredients 15

3/4 cups water
1 lbs lean ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 cup tomato sauce
1 cup whole kernel corn, drained
1/2 tsp salt
1 1/2 Tbsp taco seasoning
1 cup cheddar cheese, shredded
1 15-oz. can kidney beans, drained
Sour cream, optional
3 cups water
2 tsp salt
1 1/3 cup yellow cornmeal
4 Tbsp butter

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).

BAKED LENTIL CASSEROLE



Baked Lentil Casserole image

The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.

Provided by AngelaTN

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup onion, chopped
2 medium carrots, sliced thin
2 stalks celery, sliced thin
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
10 ounces 2% milk cheddar cheese, shredded

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.

EASY TAMALE CASSEROLE



Easy Tamale Casserole image

My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.

Provided by Gwendelyn Robinson Grizzle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 small onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans crushed tomatoes
1 (15 ounce) can cream-style corn
1 (6 ounce) box cornbread mix
1 egg, lightly beaten
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 56.5 g, Cholesterol 98.6 mg, Fat 21 g, Fiber 9 g, Protein 27.9 g, SaturatedFat 8.9 g, Sodium 1402.5 mg, Sugar 6.8 g

HOT TAMALE CASSEROLE



Hot Tamale Casserole image

If you enjoy tamales, you're going to love this appetizing layered dish. It's ooey-goey good with just the right amount of heat.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

2 cups water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup cornmeal
1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons chili powder
2 teaspoons minced fresh cilantro
3/4 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 369 calories, Fat 15g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 837mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 7g fiber), Protein 32g protein.

VEGETARIAN TAMALE PIE



Vegetarian Tamale Pie image

Tamale Pie is a comfort food casserole at its best. Here we use a lentil-brown rice mixture instead of traditional ground beef. A good Meatless Monday choice.

Provided by admin

Number Of Ingredients 14

4 cups vegetable broth
1/3 cup brown rice
1 cup green or brown lentils
1 small onion (chopped)
1 medium green bell pepper (chopped)
2 Tablespoons olive oil
2 1/2 cups vegetarian ground beef
2 teaspoons chili powder
1 14ounce can Mexican style stewed tomatoes (pureed)
1 cup frozen corn kernels
1/4 cup sliced black olives
1 cup shredded Cheddar or Colby cheese
1 tube polenta
1/2 cup crumbled queso fresco cheese (optional)

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.

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