Vegetarian Tamale Pie
- 1 medium onion
- 1 none cooking spray
- 3 cup (1 serving) Morningstar "beef" crumbles (vegetarian)
- 1 1/2 cup kidney beans, canned
- 5 cup enchilada sauce
- 1 package (8.5 oz) cornbread (corn muffin), dry mix
- 1/3 cup milk
- 2 tablespoon butter, unsalted
- 1 large egg
- 1/2 cup colby cheese
- 2 tablespoon diced green chilies, canned
- 1/4 cup sour cream
- 4 stalk green onion
Spray 8-inch skillet with cooking spray.
Add onion; cook over medium heat about 3 minutes, stirring occasionally until crisp-tender.
In the crockpot mix vegetarian burger crumbles, onions, beans and enchilada sauce.
In medium bowl, stir corn bread mix, milk, melted butter and egg just until moistened.
Stir in cheese and chilies. Spoon over mixture in slow cooker.
Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes or until toothpick inserted in center of corn bread comes out clean. Serve tamale pie with sour cream and green onions.
Calories: 588kcal | Carbohydrates: 75g | Protein: 28g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 3083mg | Fiber: 15g | Sugar: 30g