Stretch it Week: Tamale Casserole - Sweet Potato Chronicles - Sweet Potato Chronicles

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 9x12-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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