MEXICAN TAMALE CASSEROLE RECIPES RECIPES

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HOT TAMALE CASSEROLE RECIPE - MEXICAN.FOOD.COM



Hot Tamale Casserole Recipe - Mexican.Food.com image

If you like Mexican food you'll love this recipe! It's a little extra work but well worth it. Make it as hot or as mild as you like.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 24

10 ounces thawed frozen whole kernel corn
3 tablespoons tomato paste
1 (14 ounce) can chopped tomatoes
3 jalapeno peppers, chopped (optional)
1 cup green pepper, chopped
1 cup onion, chopped
1 1/4 lbs lean ground beef
2 tablespoons lite olive oil
1 cup sliced green olives
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon allspice
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
1 tablespoon yellow cornmeal
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
3 tablespoons butter or 3 tablespoons margarine, melted
3/4 cup 2% low-fat milk
1 large egg, lightly beaten
1/2 cup sharp cheddar cheese, grated
1 jalapeno pepper, finely chopped

Steps:

  • Heat oil in a large skillet.
  • Add onion and green pepper; saute until tender.
  • Add beef and cook until crumbly.
  • Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
  • Simmer stirring frequently for 30 minutes.
  • Preheat oven to 450°F.
  • Spoon mixture into a 2 1/2 qt casserole.
  • MAKE TAMALE TOPPING----------------.
  • In a large bowl mix, flour cornmeal, sugar and baking powder.
  • Add melted butter, milk, and egg.
  • Stir only until dry ingredients are just moistened.
  • Quickly stir in the jalapeno pepper and cheese.
  • BACK TO THE CASSEROLE-----------.
  • Spoon the topping in large spoonfuls around the edge of the casserole.
  • Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.

Nutrition Facts : Calories 465.9, FatContent 22.2, SaturatedFatContent 8.6, CholesterolContent 90, SodiumContent 1015.4, CarbohydrateContent 46.1, FiberContent 5, SugarContent 9.7, ProteinContent 23.1

EASY TAMALE CASSEROLE RECIPE | ALLRECIPES



Easy Tamale Casserole Recipe | Allrecipes image

My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.

Provided by Gwendelyn Robinson Grizzle

Categories     World Cuisine    Latin American    Mexican

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 10

1 pound ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 small onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans crushed tomatoes
1 (15 ounce) can cream-style corn
1 (6 ounce) box cornbread mix
1 egg, lightly beaten
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
  • Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
  • Stir pinto beans and crushed tomatoes into the beef mixture.
  • Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
  • Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Nutrition Facts : Calories 515.2 calories, CarbohydrateContent 56.5 g, CholesterolContent 98.6 mg, FatContent 21 g, FiberContent 9 g, ProteinContent 27.9 g, SaturatedFatContent 8.9 g, SodiumContent 1402.5 mg, SugarContent 6.8 g

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