Vegetarian Tamale Casserole For Meat Lovers!

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (8 3/4 ounce) can black beans, undrained
• 1 (8 3/4 ounce) can garbanzo beans, drained (chickpeas)
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 1 (15 1/4 ounce) can red kidney beans, drained, saving liquid
• 12 ounces frozen vegetarian ground beef, pre-cooked, defrosted
• 1/2 cup green taco sauce (or your preference)
• 2 cups shredded sharp cheddar cheese (your choice,i use cheddar)
• 1/2 cup chopped fresh cilantro (optional) or 1/2 cup fresh parsley (optional)
• 3/4 cup green onion, both and green, large chop
• 1/4 teaspoon allspice
• 1 tablespoon red chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes, to taste
• 1 (8 1/2 ounce) package cornbread mix (or make your own)
• 2 egg whites

Recipe

• 1 combine all ingredients except cilantro and cornbread.
• 2 if mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth.
• 3 stir into mixture.
• 4 spray a 2 1/2 to 3 quart baking dish.
• 5 pour mixture in and smooth out.
• 6 make cornbread as directed on package.
• 7 (use the egg whites in place of whole egg).
• 8 add cilantro into cornbread mix.
• 9 top casserole with mixture,sealing to edges.
• 10 bake at 350 degrees for 40 to 50 minutes or until top is golden brown.