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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (296g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup green olives |
||
| Calories 442 | ||
| Calories from Fat 177 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.7g | 30% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.5g | ||
| Cholesterol 93mg | 31% | |
| Sodium 740mg | 30% | |
| Potassium 695mg | 19% | |
| Total Carbohydrate 45.6g | 15% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 9.6g | ||
| Protein 22.9g | 45% | |
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Hot Tamale Casserole
By: Bergy
Aug 29, 2001
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.
SERVES 8
Ingredients
- 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 olive
- 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
TAMALE TOPPING
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3 tablespoons butter or 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
Directions
1
Heat oil in a large skillet.2
Add onion and green pepper; saute until tender.3
Add beef and cook until crumbly.4
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.5
Simmer stirring frequently for 30 minutes.6
Preheat oven to 450°F.7
Spoon mixture into a 2 1/2 qt casserole.8
MAKE TAMALE TOPPING----------------.9
In a large bowl mix, flour cornmeal, sugar and baking powder.10
Add melted butter, milk, and egg.11
Stir only until dry ingredients are just moistened.12
Quickly stir in the jalapeno pepper and cheese.13
BACK TO THE CASSEROLE-----------.14
Spoon the topping in large spoonfuls around the edge of the casserole.15
Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Western > Californian
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Dinner Party
- Occasion > Everyday
Featured Reviews for This Recipe
From: mikey & ev
On Nov 1, 2007
So good! I halved the recipe and it fit perfectly into a 8x8 pyrex (though it could have probably used the full amount of topping for half the meat). Super tasty - might even make just the meat or just the cornbread in the future too!
From: Pierre Dance
On Aug 12, 2004
DELICIOUS! I've liked this dish from the first time I've tried it and as I've play with to tickle my particular taste, it keeps getting better. After 4-5 attempts at this recipe this is what I've come up with, so far. I use peeled, chopped, well drained, fresh Tomatoes, I have to help my friends get rid of the pesky things, you know. I shred some of Miss Annie's Amazing Beef #46982 instead of using ground beef. The first time, I didn't have any Green Olives but the Black ones seemed to work just fine. I use whole Cummin Seeds, whole Allspice, And whole Chipotle Chili Powder, which I grind just before use. Fresh ground spices are lightyears better than the stuff that's been sitting around on a supermarket shelf for months.(www.worldspice.com has a variety of whole chili powders.) All of this was a bit thin so I simmered and stirred, stirred and simmered 'til it thickened nicely. For the topping I cut the Baking Powder to 1 teaspoon to make it a little less light and airy. I sub. Masa Harina for the corn meal to give it more of a true tamale flavor. For our Thursday night poker game this is often asked for ahead of time by my guests. Is it a bit of a hassle to make? Yes, a bit. Is it worth the hassle? You're damned straight! Thanx for posting this great recipe. Pierre
From: DogAndCatDoc
On Dec 1, 2004
Made this last night for dinner. Excellent flavor. I was hesitant to use a whole tablespoon of cumin, but went ahead and wasn't at all sorry...it was just perfect. The last part of the recipe says to cook in a 350 degree oven, even though previously we are instructed to preheat to 450 degrees. Since most cornbreads are baked at 450 degrees I stuck with that and in 25 minutes the casserole was perfect. Thank you so much for sharing, I will be making this again soon.
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