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Veggie Tamale Casserole

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I'm sending out recipes this week of the ones that people asked me to figure out

the points for so here it goes.

Enjoy

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

VEGGIE TAMALE CASSEROLE

 

Recipe By : Kim Sinclair <sinclai

Serving Size : 6 Preparation Time :0:00

Categories : 8 Point Done By Dotties Calculator

Meatless Dishes Mexican

Tofu And Soya Products

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound meatless burger mix -- veggie ground meat

1/4 cup chopped onion

2 cloves garlic -- chopped

1 can tomato paste -- (6 ounce)

2 teaspoons chili powder

1 can stewed tomatoes -- (16 ounce)

1 can corn -- (17 ounce)

1 teaspoon hickory salt -- (regular salt will

1 cup shredded lowfat cheddar cheese

1 box cornbread mix -- corn muffin mix

 

In a large skillet, saute the onions with a bit of olive oil. When they are

soft and transparent, add the garlic and saute for another 30 seconds. Add the

remaining ingredients (except the cheese and the muffin mix) and stir well.

Warm through thoroughly until flavors are combined (about 10 minutes). Transfer

to a baking dish and prepare muffin mix as directed on the box. Spread the mix

over the top of the tamale mixture. Bake at 350 for 25 minutes, or until

center of muffin mix is set. Top with cheese and bake another 5 minutes.

Serve right away.

 

Kim's Notes: This is a great recipe for those who like Mexican-style foods. It

calls for some type of hamburger substitute. I have found Morning Star Foods

Recipe Crumbles work well. But feel free to experiment with mushrooms, or other

substitutes. I find that using the Hickory salt in place of table salt gives

this recipe a nice flavor.

 

Sent by: Kim Sinclair <sinclai

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Per serving: 449.9 cal, 9g (17.9%) fat, 11g fibre, 973mg sodium

 

Per serving: 7.55 points

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