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Nutrition Facts
Serving Size 1 (398g) Recipe makes 8 servings
Calories 378
Calories from Fat 148		(39%)
Amount Per Serving		%DV
	Total Fat 16.5g	25%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.4g
Cholesterol 66mg		22%
Sodium 873mg		36%
Potassium 667mg		19%
Total Carbohydrate 35.2g		11%
	Dietary Fiber 6.0g	24%
	Sugars 4.3g
Protein 24.6g		49%
detailed view... how is this calculated?

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Beef Tamale Casserole

Recipe #27447 | 45 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Sharlene~W
May 6, 2002

An easy alternative to tamales. I like to make it in my large oval casserole dish and round it up like a giant tamale. I also substitute a small can of diced green chilies for the bell pepper when I didn't have any on hand and discovered I prefer it. Muy bueno.

SERVES 8 , 1 9x13 casserole (change servings and units)

Ingredients

1 cup yellow cornmeal
1/2 teaspoon salt
4 cups water
1 lb lean ground beef
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
fresh ground black pepper
1 (14 1/2 ounce) can crushed tomatoes, in thick puree
1 (16 ounce) can kidney beans, rinsed and drained
2 cups corn kernels (fresh, frozen or canned(drained)
2 cups grated cheddar cheese

Directions

1
Preheat oven to 350°F.
2
Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
3
Over medium heat, bring mixture to a boil.
4
Reduce heat and then cook, stirring, until thickened (about 5 minutes).
5
In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
6
Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
7
Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
8
Spoon in meat mixture.
9
Spread cornmeal mixture over and then sprinkle with cheese.
10
Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
11
Let stand 10 minutes before serving.

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Featured Reviews for This Recipe

From: Cheley

On May 21, 2009

Thank you! Though it probably makes it more unhealthy... I found that hamburger mixed with bulk breakfast sausage made this taste more like tamales. I also added fresh garlic and more chili powder and Rotel vs. the crushed tomatoes.

1 person found this review helpful

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From: Chef #806937

On Feb 13, 2009

Very Nice. Added a sprinkle of cumin and had no crushed tomatoes, so made do with several scoops of canned diced toms and added 3 tablespoons of taco sauce. (Be careful adding the cornmeal to the water, as it will lump up if not wisked in.)

1 person found this review helpful

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From: Miss Annie

On Jul 25, 2002

Oh Sharlene...this recipe reminded me of a long, lost recipe I used to have. It was so good, and we really think it is a keeper. I will print this one out and keep in my T&T cookbook. The only change I made was to use pinto beans instead of kidney beans...just personal preference of DH. Thanks for posting it.

4 people found this review helpful

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From: cruzzo

On Mar 9, 2004

I made this for dinner last night and have to admit it was just so-so. I had a ton of it though so I saved it for lunch today. I heated it in the micro with some salsa on top and it was SO yummy!! I don't know what happened overnight but it was much better the second day.

3 people found this review helpful

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Read all 11 reviews