Beef Tamale Casserole

• 23 cups All-purpose Flour
• 1/2 cups Yellow Cornmeal
• 1 Tablespoon Granulated Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Kosher Salt
• 1/2 cups Skim Milk
• 1 whole Egg White
• 4 ounces, weight Canned Diced Green Chiles
• 1 cup Frozen Corn, Defrosted
• 1 whole Green Onion, Sliced Thinly
• 1/4 cups Cheddar Cheese, Shredded
• 1 package (11 Oz. Size) BeyondMeat Feisty Beef-Free Crumbles
• 1/2 cups Canned Black Beans, Rinsed And Drained
• 1 cup Red Enchilada Sauce
• 1/2 cups Monterey/cheddar Cheese Blend, Shredded

1. Preheat oven to 400 F. Spray a 9x13 baking dish with cooking spray.
2. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, cumin, chili powder and salt.
3. In a smaller bowl whisk together the milk and egg white.
4. Add the milk and egg to the dry ingredients along with the green chilies, corn, green onion and cheese.
5. Fold the ingredients together until combined.
6. Pour the cornbread mixture into the greased 9x13 pan and bake for 15 minutes or until a toothpick inserted in the middle comes out clean.
7. While the cornbread is baking combine the BeyondMeat crumbles, black beans, and enchilada sauce.
8. Remove the cornbread from the oven and pour the BeyondMeat mixture over the top, then sprinkle the cheese on top.
9. Place the casserole back in the oven and bake another 12-15 minutes..
10. Remove from oven.
11. Cut the casserole into 8 portions and serve.

allpurpose, yellow cornmeal, sugar, baking powder, cumin, chili powder, kosher salt, milk, egg white, green chiles, frozen corn, green onion, cheddar cheese, crumbles, black beans, red enchilada sauce, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/e2809cbeefe2809d-tamale-casserole/ (may not work)