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Tamale Casserole

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  Corn meal 1 Cup (16 tbs)
  Cold milk 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Boiling water 3 Cup (48 tbs)
  Bacon slices 6 , diced
  Green pepper 1 , diced
  Onion 1 Large, minced
  Salt 2 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Chili powder 1 1⁄4 Tablespoon
  Cayenne pepper 2 Dash
  Garlic salt 1⁄2 Teaspoon
  Beef 1 1⁄2 Pound
  Canned tomatoes 2 1⁄2 Cup (40 tbs)
  Canned tomato paste 8 Ounce
  Pitted ripe olives 1 Cup (16 tbs)
  Grated sharp cheddar cheese 3⁄4 Cup (12 tbs)

Mix corn meal and milk together.
Add salt and combine with rapidly boiling water, stirring vigorously, reduce flame to low.
Cook mush for 30 minutes.
Preheat oven to 325°.
Saute bacon pieces in large skillet over brisk flame.
Drain off all but 1 tablespoon fat; add green pepper, onion, salt, pepper, chili, cayenne, and garlic salt to fat in skillet.
Stir; add ground beef to skillet.
Saute until brown; add tomatoes and tomato paste.
Simmer, uncovered for 30 minutes, grease casserole 12 x 8 x 2 inches.
Press 1/3 of mush mixture against bottom and sides of dish.
Fill with meat mixture.
Top with remaining mush.
Bake for 1 1/2 hours in preheated oven.
Garnish with ripe olives and grated cheese.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 416 Calories from Fat 174

% Daily Value*

Total Fat 20 g31%

Saturated Fat 6.7 g33.5%

Trans Fat 0 g

Cholesterol 68.1 mg22.7%

Sodium 1430.3 mg59.6%

Total Carbohydrates 35 g11.7%

Dietary Fiber 5.8 g23.3%

Sugars 7.2 g

Protein 26 g52.2%

Vitamin A 38.5% Vitamin C 55.1%

Calcium 16.9% Iron 26.5%

*Based on a 2000 Calorie diet

Tamale Casserole Recipe