Tamale Casserole

Why This Tamale Casserole Is the Best Kind of Comfort Food

When I was testing this recipe, my family absolutely loved it—we all had seconds, even my toddler! Here’s what makes it such a hit.

• Hearty and satisfying. The lentil filling is packed with plant protein, along with vegetables and taco seasoning, making it super satisfying and so delicious. It tastes like the inside of a tamale!
• Golden cornbread topping. Instead of masa dough, this casserole uses a fluffy cornbread layer that’s tender and lightly sweet, with edges that get irresistibly crispy. (If you love my vegan cornbread, you’ll love this too!)
• Perfect for weeknight dinners. Not only is it easy enough to make on a weeknight, but it’s also great for meal prep. You can make the whole thing in advance to reheat or just prep the filling.

Notes on Ingredients

Here’s what you’ll need to make this vegan tamale casserole. Scroll down to the recipe card for exact measurements and full instructions.

For the Filling:

• Olive oil
• Veggies – You’ll need yellow onion, red bell pepper, and garlic, which infuse the filling with flavour.
• Taco seasoning – Store-bought or homemade both work. If yours contains salt, you’ll want to add less salt to the filling.
• Green lentils – You want them to be tender, but not so tender that they’re mushy or falling apart.
• Tomato paste – This deepens the tomato flavour and adds umami too.
• Diced tomatoes – Drain most, but not all, of the liquid off.
• Green chiles – You can find these in mild or spicy, so choose whichever you prefer.
• Vegetable broth 
• Corn kernels – Fresh or frozen both work.

For the Topping:

• Cornmeal and all-purpose flour – A combination gives the topping the perfect tender, fluffy texture.
• Baking powder
• Plant milk – Use unsweetened and unflavored.
• Olive oil or vegan butter
• Maple syrup – Adds a subtle sweetness that’s so good in cornbread.
• Apple cider vinegar – Reacts with the baking powder to form a vegan egg substitute.

How to Make Tamale Casserole

Below you’ll find step-by-step photos showing the process of making this tamale casserole, but the full instructions are in the recipe card at the bottom of the post.

• Make the lentil filling. Heat the olive oil in a skillet over medium-heat and cook the onion until softened. Add the bell pepper and cook until almost tender, then stir in the garlic and taco seasoning. Cook until fragrant.
• Simmer the filling. Stir in the lentils, tomato paste, diced tomatoes, green chiles, and vegetable broth. Simmer for several minutes until the mixture thickens, then stir in the corn kernels. Season to taste.

• Transfer to the baking dish. Spread the lentil mixture evenly into a greased baking dish.
• Prepare the cornbread topping. Whisk together the cornmeal, flour, baking powder, and salt in a bowl. In a separate bowl, whisk the plant milk, olive oil, maple syrup, and vinegar, then stir the wet ingredients into the dry.

• Top the casserole. Spoon the batter evenly over the lentil filling and gently spread it toward the edges.
• Bake. Bake in a 375°F oven for 35 to 40 minutes, or until the cornbread topping is golden and set.
• Rest. Let the casserole sit for about 10 minutes before slicing and serving.

Tips and Variations

• Don’t overmix the cornbread batter. Stir just until combined to keep the topping light and tender. You don’t want it dense and tough!
• Swap in beans. Canned black beans or pinto beans can be swapped in for the lentils if you’d like.
• Adjust the heat level. Add some cayenne to the filling, or fold diced jalapeños into the cornbread topping before spreading it over the filling.
• Make it cheesy. Add a layer of shredded vegan cheese over the cornbread mixture for a cheesy tamale casserole.
• Get a head start. Make the filling and store it in the fridge for up to 2 days before adding the cornbread topping and baking.

Serving Suggestions

Vegan sour cream, avocado slices, guacamole, green onions or fresh cilantro are all delicious on top. I also love to serve this vegan tamale casserole with my blackberry margaritas!

Storage and Reheating

• Refrigerator: Store leftover tamale casserole in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze portions in an airtight container for up to 2 months.
• To reheat: Warm covered in the oven at 350°F until heated through, or microwave individual servings.

More Vegan Comfort Food Recipes

• The Best Vegan Enchiladas
• Chili Cornbread Casserole
• Loaded Nacho Fries
• Vegan Mac and Cheese