Tamale Casserole
photo by Marsha D.
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 -2 garlic clove, crushed
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 14 1⁄2 ounces whole canned tomatoes, drained (OR 3 medium tomatoes, chopped)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon chili powder
- 1 cup cornmeal
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon chili powder
directions
- Preheat oven to 350ºF.
- Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over med-low heat for about 20 minutes.
- While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chili powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.
- Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, fill the bottom and sides of the dish. Fill with the meat mixture. You can sprinkle some black olives over the meat, if preferred. Using the remaining half of the cornmeal mixture, cover the top of the pie.
- Bake at 350°F for 20 minutes or until nicely browned. Or until knife inserted in top crust portion comes out clean.
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Reviews
-
This recipe after the tweaks I made is 5 star, for sure. I used the suggestions of others to increase the seasoning to the corn mix. I increased the cornmeal, added salt and corn. I added an onion, 3 medium fire-roasted Hatch Chili, fresh tomatoes, monterrey jack cheese to the top and served with Fage 2% Greek yogurt. There is a ton of flavor, a perfect amount of heat. It is a bit loose, so maybe next time even more cornmeal, but otherwise, this is amazing!
-
The other comments here were helpful, I added more seasonings to the corm meal, and baked it by itself for a few to let it set up. It was still too wet and a bit mushy, not very attractive. The leftovers firmed up, so it was better round two. I substituted some shredded chicken (5 large chicken breasts) in place of the round beef (healthier). I also used 1 1/2 times the corn mixture since I was making a little larger amount. It is a forgiving recipe.
see 5 more reviews
Tweaks
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This casserole was good. I thought the cornmeal mixture would stiffen up when cooked in the oven like it does on tamales. Instead, it was just gooey, like the consistency of malt-0-meal. I added shredded cheese for the last 10 minutes of baking, and extra spices as recommended by the other reviewers. Topped off with green onion and cilantro. I served this with plain yogurt instead of sour cream. My expectations were different than the outcome.
RECIPE SUBMITTED BY
I just had my 2nd little boy this past Jan of 08. isn't he cute? i had my other little one Jan of 06. he's rotten and a cutie also!! So now i have 2 Jan boys!
My hubby's in the Army so we move every few years. Right now we are in our home state of TX! and happy to be back, close to family that can babysit for us! hubby is gone for a whole yr right now, so the baby will grow up without him right now. I've lived all over the world, the only place i haven't made it to yet is Europe, hopefully someday!
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