Ground Beef Tamale Pie
This vegan casserole may give you flashbacks to your childhood, but, you know, the good kind of flashbacks. If you’re really feeling spicy, substitute Tofurky Chorizo for the ground beef.
6 serving
what you’ll need:
1 tablespoon preferred vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
3 garlic cloves, finely chopped
1 package TofurkyⓇ Ground Beef-Style
1 can (10oz) enchilada sauce
1¼ cups fine cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
1 cup unsweetened soymilk
5 tablespoons vegan butter, melted
1 cup shredded vegan Cheddar (4oz)
1-2 jalapeños, thinly sliced
how to make:
- Preheat oven to 425℉.
- In a large ovenproof skillet (such as cast iron), heat oil over medium. Add onion and pepper and saute until softened, 6-8 minutes. Add garlic and saute 1 minute more. Stir in ground beef-style and enchilada sauce, bring to a simmer, and cook until thickened, about 5 minutes. Set aside.
- In a medium bowl whisk together cornmeal, flour, sugar, baking powder, and salt. Add soymilk and vegan butter and stir until smooth. Fold in vegan Cheddar and jalapeños and pour cornbread over mixture in skillet.
- Bake until the cornbread is golden, 20-25 minutes.
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