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Tamale Casserole

christopherr's picture
Ingredients
  Onion 1 Cup (16 tbs), chopped
  Salad oil 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Ground chuck 1 1⁄2 Pound
  Chili powder 5 Teaspoon
  Salt 2 Teaspoon
  Canned tomato sauce 1
  Canned mexican style corn 1 Can (10 oz), undrained
  Canned red kidney beans 1 Can (10 oz), undrained
  Pitted ripe olives 1⁄2 Cup (8 tbs), quartered
  Tortilla chips 1⁄2
  Cheddar cheese 1 Cup (16 tbs), grated
Directions

MAKING
1) In a dutch oven, pour in some oil
2) Tip in the onion and garlic and sauté till golden
3) Tip in the ground chuck and break it up with a fork
4) Over a medium flame, cook the meat till evenly browned for about 10 minutes
5) Drain off the excess fat
6) Add in the chili powder, salt, tomato paste, corn and the kidney beans
7) Bring the mixture to a boiling, reduce the flame and allow to simmer
8) In a shallow casserole, turn the meat mixture into it
9) Sprinkle the top of the meat mixture with olives
10) Arrange the tortilla chips around and sprinkle in cheese over the top
11) Bake in a preheated oven for 10 minutes at 375 F till the cheese is melted

SERVING
12) Serve warm

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
6

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