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Cheese & Olives Tamale Casserole

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  Lean ground beef 1 Pound
  Onion 1 Medium, chopped
  Green pepper 1 Small, chopped
  Canned tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Garlic 1 Clove (5 gm), minced
  Chili powder 1 Teaspoon
  Taco seasoning mix 1 Teaspoon
  Pepper 1⁄4 Teaspoon
For cornbread
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Egg 1
  Melted shortening 2 Tablespoon
For topping
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Sliced pitted black olives 1⁄4 Cup (4 tbs)

Mix ground beef, onion and green pepper in 2-quart casserole.
Microwave at HIGH (100%) 4 minutes, stirring to break up beef after half the cooking time.
Stir in tomato sauce, garlic, chili powder, taco seasoning mix, sugar, salt and pepper.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM-HIGH (70%).
Microwave 5 minutes.
Combine cornmeal, flour, baking powder, sugar and salt in medium bowl.
Stir in milk, egg and shortening.
Beat mixture until almost smooth.
Pour over beef mixture.
Bake 22 minutes on HIGH MIX, 375°F or until corn bread is golden.
Sprinkle with topping ingredients.
Cool 5 minutes before serving.

Recipe Summary

Main Dish

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Cheese & Olives Tamale Casserole Recipe