Tamale Pie Casserole with Harrisa Sauce

5 from 3 votes

Tamale Pie Casserole with Harrisa Sauce

This casserole i modified to be compliant with a low carb diet, but gives the option of the cornbread crust on half of the casserole

Prep Time20

Cook Time30

Course: Main Course

Cuisine: Mexican

Meat & Poultry: ground meat

Servings:

Calories: 302kcal

Author: Dorothy Stainbrook

Equipment

casserole dish 9 x 13
cast iron skillet or a dutch oven or large skillet

Ingredients

2-3 Tbsp olive oil
2 cups butternut squash peeled and cubed
about 1/2 tsp salt
about 1/4 tsp pepper
1 large onion diced
1 ½ cups diced sweet bell peppers any color
1 lb Italian or Andouille sausage
15 oz can of black beans rinsed & drained
15 oz can diced tomatoes fire roasted if possible
2 Tbsp harissa spice blend or 1/4 cup harissa paste
1 Tbsp smoked chile peppers or just ancho powder
1 Tbsp chipotle spice
1 cup Monterey Jack cheese shredded
1 box cornbread mix Jiffy corn muffin mix

Instructions

Preheat oven to 375 degrees and spray a 9 x 13 casserole dish with non-stick cooking spray.
Peel and cube the squash and chop the onion.
Add about 2 Tbsp oil to a large skillet or dutch oven and heat over medium-high until hot.
Add the cubed squash to the skillet, along with the salt and pepper. Saute the squash about 7-8 minutes, or until softened and lightly browned.
2-3 Tbsp olive oil, 2 cups butternut squash, about 1/2 tsp salt, about 1/4 tsp pepper
Add onion and bell peppers to skillet and saute until softened, about 3 minutes.
Add sausage to pot or skillet and cook until no longer pink (about 4-5 minutes), breaking it up with the spatula to combine with the vegetables.
1 large onion, 1 1/2 cups diced sweet bell peppers, 1 lb Italian or Andouille sausage
Add the black beans, tomatoes, harissa, and spices to the skillet. Stir everything together thoroughly and cook for another 3-5 minutes.
15 oz can of black beans, 15 oz can diced tomatoes, 2 Tbsp harissa spice blend, 1 Tbsp smoked chile peppers, 1 Tbsp chipotle spice
Pour the sausage-vegetable mixture into the casserole.
Sprinkle the grated cheese over the mixture in the baking dish. Prepare the cornbread batter according to the package instructions and then spread the raw batter over the casserole.
The cornbread mixture will be lumpy and difficult to spread evenly. Just do your best - it's rustic!
1 box cornbread mix, 1 cup Monterey Jack cheese
Bake in a 375℉ oven for about 25 minutes or until the cornbread is golden brown. Cool slightly before cutting into squares for serving.

Video

https://youtu.be/HLAcsDNuLpc

Notes

** Note that the nutritional analysis is for the low carb version and does not include the cornbread topping.

Nutrition