If there’s one food that everyone in my house can agree on, it’s tacos.
Unfortunately, today was Taco Tuesday at school and 2 out of 5 household member already had their daily share (not that they would have minded more).
So what’s a stressed out, tired, mom of three picky eaters and a vegetarian husband to do?
Make another quick and faux Mexican creation: Tamale pie.
Growing up, my mom made something like this. I have never asked her recipe, just adapted and made my own based on what’s on hand. This comes together super quick with about 10 minutes hands on and 30 minutes of cooking. In less than an hour, you’ll have something more filling than Taco Bell, that even your picky eaters should eat.
Vegetarian Tamale Pie
- 1 cup buttermilk
- 1 egg
- 1 cup Cornmeal Mix*
- 1/4 cup vegetable oil
- 1/3 c. shredded cheddar ( or more, probably more)
- 1/3 c thawed frozen corn kernels
- (*optional: diced jalapeno to taste, if your kids don’t complain about spicy)
- 1 tablespoon oil (dealer’s choice)
- 1/2 onion, chopped,
- 2 cloves of garlic (or 8 if you’re me)
- 1/2 frozen corn
- 1 bag frozen meatless crumbles
- 1 can black beans
- 1 can diced tomatoes
- 1 packet taco seasoning
Preheat oven to 400° Fahrenheit.
Mix cornmeal mix, egg, buttermilk and oil until combined. Stir in shredded cheddar, corn, and jalapeno (if using). Set aside.
In a 12″ cast iron skillet (or other stove-top and oven-safe cookware), heat oil over medium heat. Add onions and garlic and cook for about 4 minutes. Add corn kernels and meatless crumbles and cook until crumbles are close to done (about five minutes). Add cans of black beans and tomatoes and taco seasoning and stir well to combine. Remove from heat.
Pour cornmeal mixture over top of veggie crumble mixture and cook in preheated over for 30 minutes.
Top with avocados, cheese, sour cream, cilantro, salsa, black olives, or whatever your little heart desires and enjoy.