Tamale Pie Filling and Cornbread Waffles

Tamale Pie Filling and Cornbread Waffles

Picture

Tamale pie filling…taco filling… enchilada filling… burrito filling… it can really be used to fill almost anything.

I was hungry and hadn’t been to the grocery store in almost a week, but I wanted to find something creative to make.
I threw open the cabinet doors and started pulling out everything I thought sounded good. I mean, when does taco seasoning not sound good? I am always telling my husband that can make a taco out of anything.

The cornbread was calling to me, and I decided to throw everything else that I pulled out of the cabinets into one pot while the cornbread was cooking. Bam! It was one of the best meals of summer!

Ingredients:

How To Make:

  • Preheat the waffle maker on medium (or preheat the oven if you will be baking the cornbread)
  • Rehydrate the textured vegetable proteins with 1 1/2 cups of very hot water and 1/2 of the taco seasoning. Let the TVP sit in hot water and taco seasoning for about 10 minutes to rehydrate.
  • Preheat a large skillet or pot over medium heat and combine all of the ingredients (including the rest of the taco seasoning), minus the cornbread batter, in the pan.
  • Stir frequently and cook the mixture until heated through and all of the ingredients look well combined (around 10 – 15 minutes). Season with salt & pepper to taste. The filling can be kept over low heat until the cornbread is done.
  • While the filling is cooking, cook your cornbread batter on the preheated and greased waffle maker. The cooking time will depend on the consistency of your batter. Start checking after 3-5 minutes. Gluten-free cornbread is usually very dense, but it surprisingly cooks very quickly.  You can also bake the cornbread in the oven and serve the filling on top of a sliced open piece of cornbread.
  • Top the cornbread waffle or slice of cornbread with a generous portion of the tamale pie filling, a sprinkle of shredded vegan cheese, and a spoonful of vegan sour cream.

Picture

Tamale Pie Filling and Cornbread Waffles

Course: Dinner, Lunch

Ingredients

Instructions

  • Preheat the waffle maker on medium (or preheat the oven if you will be baking the cornbread)
  • Rehydrate the textured vegetable proteins with 1 1/2 cups of very hot water and 1/2 of the taco seasoning. Let the TVP sit in hot water and taco seasoning for about 10 minutes to rehydrate.
  • Preheat a large skillet or pot over medium heat and combine all of the ingredients (including the rest of the taco seasoning), minus the cornbread batter, in the pan.
  • Stir frequently and cook the mixture until heated through and all of the ingredients look well combined (around 10 – 15 minutes). Season with salt & pepper to taste. The filling can be kept over low heat until the cornbread is done.
  • While the filling is cooking, cook your cornbread batter on the preheated and greased waffle maker. The cooking time will depend on the consistency of your batter. Start checking after 3-5 minutes. Gluten-free cornbread is usually very dense, but it surprisingly cooks very quickly. You can also bake the cornbread in the oven and serve the filling on top of a sliced open piece of cornbread.
  • Top the cornbread waffle or slice of cornbread with a generous portion of the tamale pie filling, a sprinkle of shredded vegan cheese, and a spoonful of vegan sour cream.

Get blog updates and new recipes straight to your inbox.

Sign Up for

Blog Updates

You might also like...

Picture

Cheesy Crackers for a Snack Mix

img-20190802-135351-639.jpg

BBQ Chickpea Salad

20190612-180821_3.jpg

Cherry Limeade Mousse

Leave a Comment

Recipe Rating








Recipe Categories

Sign up to receive the latest Conscious Living Tips, News, and Recipes!

Sign up to receive the latest Conscious Living Tips, News, and Recipes!
Please enter a valid email address.
Something went wrong. Please check your entries and try again.