Raisin Mexican Tamale Casserole
|Lean ground beef||1 Pound|
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), pressed|
|Canned tomatoes||20 Ounce (1 Can Of No.2 Size)|
|Canned cream style corn||20 Ounce (1 Can Of No.2 Size)|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Chili powder||2 Teaspoon|
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Pitted ripe olives||1 Cup (16 tbs)|
|Tamale topping||3⁄4 Cup (12 tbs)|
|Grated sharp cheddar cheese||3⁄4 Cup (12 tbs)|
Cook the beef in oil until partially done, then add the onion and garlic.
Cook until onion is transparent.
Add the tomatoes, corn, raisins and seasonings and simmer for 15 minutes.
Stir in the cornmeal slowly and cook, stirring until thickened.
Add the olives, then turn into a 2-quart baking dish.
Cover with Tamale Topping and sprinkle with cheese.
Bake at 400 degrees for about 15 minutes.
Serving size: Complete recipe
Calories 2859 Calories from Fat 1049
% Daily Value*
Total Fat 125 g192.3%
Saturated Fat 35.2 g176.2%
Trans Fat 0 g
Cholesterol 362 mg120.7%
Sodium 7075.2 mg294.8%
Total Carbohydrates 318 g106%
Dietary Fiber 34.7 g138.9%
Sugars 82.8 g
Protein 150 g300.2%
Vitamin A 171.1% Vitamin C 177.7%
Calcium 104.5% Iron 136.2%
*Based on a 2000 Calorie diet