Tex-Mex Tamale Pie Casserole

 

Cornmeal Crust Ingredients:

• 1 ½ cups organic milk (or buttermilk)
• 1 T organic sugar
• ½ tsp salt
• 2 tablespoons butter
• ½ cup cornmeal
• 1 cup shredded sharp cheddar cheese
• 2 eggs, lightly beaten

Filling Ingredients:

• 1 3/4 cup veggie burger 
• 1 cup diced yellow onion
• ½ cup diced green bell pepper
• 1 tsp minced garlic
• 14.5 ounces canned diced tomatoes
• 8 ounces canned tomato sauce
• 1 cup frozen yellow corn, no need to thaw
• 2.25 ounces canned sliced black olives, drained
• 1 T chili powder
• 1 tsp cumin
• 1 tsp salt
• ¼ tsp crushed red pepper, or to taste
• ¼ tsp freshly ground black pepper
• 1 cup shredded cheddar cheese

• Instructions:
• Preheat oven to 375 F degrees. Lightly coat a 13- x 9-inch (or slightly smaller) casserole dish with nonstick cooking spray.
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• In a large skillet over MEDIUM-HIGH heat, brown the burger with the onion and green bell pepper. Stir in the garlic, tomatoes, tomato sauce, corn, olives, salt, chili powder, cumin, crushed red pepper and black pepper and bring to a low boil. Reduce heat to MEDIUM-LOW and simmer for 5 minutes. 
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• Stir in 1 cup shredded cheddar cheese and simmer until melted. Transfer the mixture to the prepared baking dish.
• 
  
• In a large saucepan over MEDIUM heat, warm the milk, 1 tablespoon sugar, ½ teaspoon salt and 2 tablespoons butter, until the butter has melted. 
• 
  
• Reduce the heat to LOW and stir in the cornmeal, a little at a time, stirring vigorously with each addition until smooth. Continue to stir vigorously for 2 to 3 minutes, or until thickened. 
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• Remove from the heat and stir in the cheese. Slowly drizzle in the beaten eggs, stirring vigorously until combined.
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• Pour the cornmeal mixture over the filling mixture, smoothing it out evenly (it's okay if it doesn't go all the way to the edges of the pan).
• Bake at 375 degrees F for 30 to 40 minutes until golden brown and bubbly around the edges. Remove it from the oven and allow to cool for 5 to 10 minutes. Serve with sour cream.

• Yield: makes 6 servings
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Storage Tips

Cover and refrigerate leftover Tamale Pie promptly for up to 3 to 4 days. To reheat, cover with foil bake at 350 degrees F until warm.

To make ahead and freeze, bake the Tamale Pie in a freezer-safe dish and allow it to cool completely. 
Cover it in a layer of plastic wrap and then a layer of heavy duty foil (or two layers of regular foil) and transfer to the freezer for up to 3 months. 
Transfer the frozen Tamale Pie to the refrigerator the day before you plan to serve it to allow it to thaw completely before reheating.