How to Carve a Turkey

Award Winning Mashed Potatoes

Four-Layer Pecan Pie

Mr. Food Monte Cristo

Carrot Bake

Homemade Doggie Bones

Mexican French Toast

Baked Stuffed Peppers

Pot of Gold

Chicken Spareribs

Tamale Casserole

This hearty south-of-the-border beefy Tamale Casserole made with an easy cornmeal crust is simply out of this world. Teamed with your favorite Tex-Mex go-alongs, its got just the right amount of spice and stick-to-your-ribs comfort!
Recipe

Tamale Casserole

  1. 2 pounds ground chuck
  2. 1 large onion, chopped
  3. 1 (14.5-ounce) can diced tomatoes, undrained
  4. 2 tablespoons chili powder
  5. 1 teaspoon salt, divided
  6. 1/4 teaspoon black pepper
  7. 3 cups milk
  8. 2 cups cornmeal
  9. 1 (14.5-ounce) can whole kernel corn, drained
  10. 1 (6-ounce can) pitted black olives, drained
  11. 1 cup shredded sharp Cheddar cheese
  1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
     
  2. In a large skillet over high heat, cook ground chuck and onion until browned. Stir in tomatoes, chili powder, 1/2 teaspoon salt, and pepper; simmer over medium-low heat 15 minutes.
     
  3. Meanwhile, in a medium saucepan, mix milk with cornmeal and remaining 1/2 teaspoon salt and cook over medium heat 3 to 5 minutes, or until thickened. Line bottom and sides of prepared casserole dish with cooked cornmeal.
     
  4. Stir corn and olives into meat mixture and spoon into casserole dish.
     
  5. Bake 20 minutes; remove from oven and sprinkle with cheese. Return to oven and cook 10 more minutes or until cheese is melted and meat is heated through.

 

 

 

 

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