Mexican Tamale Casserole

Mexican Tamale Casserole
 
This is a "once in a while" pleasure with a crunchy corn bread topper...
Author:
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 cup of onion, chopped
  • 1 cup green pepper, chopped
  • 1 tablespoon canola oil
  • 1 lb extra lean ground beef (or lean ground turkey)
  • 2 - 8 oz cans of tomato sauce
  • 12 ounces whole kernel corn, drained
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup sliced ripe olives
  • 2-1/2 teaspoons Chili powder
  • 1-1/2 cups shredded cheddar cheese
CORN MEAL TOPPER
  • ¾ cup yellow corn meal
  • ½ teaspoon salt
  • ½ cup cold water
  • 1 tablespoon melted butter
Instructions
  1. Warm the onion and green pepper in hot cooking oil until tender.
  2. Add the lean ground meat and brown lightly.
  3. Add all the remaining ingredients for the casserole except the cheddar cheese.
  4. Simmer 20-25 minutes until thick. (Yummy smells)
  5. Add the shredded cheese and stir until melted.
  6. Pour into a greased 9X9X2 inch square baking dish.
  7. Cover with corn meal topper
CORN MEAL TOPPER
  1. Stir corn meal and salt in cold water until thick.
  2. Add butter and mix well.
  3. Spoon over Mexican tamale meat mixture.
  4. Bake at 375 degrees for 40 minutes or until the top is lightly browned.
Notes
This is one of our "oldies" and I have been using it since I still had kiddos at the dinner table asking me to cut their meat. There are a variety of versions of this recipe in many books and all over the internet, this just happens to be the one I have used for a number of years.
Nutrition Information
Serving size: 6 Calories: 505 Fat: 30 Carbohydrates: 34 Sodium: 1283 Protein: 26 Cholesterol: 92.3

Tamale later…………..DebraJ

I have not received any compensation or free gifts for creating this post.  The ideas and opinions are my own.