Tamale Pie
4 servings
Ingredients
- 1 medium onion chopped (1⁄2 cup)
- 2 cups frozen soy-protein burger crumbles from 12-oz package
- 1 can 15 oz dark red kidney beans, drained, rinsed
- 1 can 10 oz enchilada sauce
- 1 pouch 6.5 oz cornbread & muffin mix
- ⅓ cup milk
- 2 tablespoons butter or margarine melted
- 1 egg
- ½ cup shredded Colby–Monterey Jack cheese blend 2 oz
- 1 can 4.5 oz chopped green chiles, undrained
- ¼ cup sour cream
- 4 medium green onions chopped (1⁄4 cup)
Instructions
- Generously spray 8-inch skillet with cooking spray.
- Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.
- Spray 3- to 31⁄2-quart slow cooker with cooking spray.
- In slow cooker, mix crumbles, onion, beans and enchilada sauce.
- In medium bowl, stir muffin mix, milk, butter and egg just until moistened (batter will be lumpy).
- Stir in cheese and chiles.
- Spoon over mixture in slow cooker.
- Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes or until toothpick inserted in center of cornbread comes out clean.
- (If slow cooker has black liner, do not cook longer than 5 hours 30 minutes or mixture may burn around edge.)
Notes / Tips / Wine Advice:
Serve tamale pie with sour cream and green onions.
Sweet and crunchy jicama that has been cut into thin strips, drizzled with lime juice and sprinkled with a little salt and paprika would make a nice side dish for this hearty meatless meal.
Nutritional Information
Calories: 580 kcal