Hot Tamale Casserole

Bergy's Note:

If you like Mexican food you'll love this recipe! It's a little extra work but well worth it. Make it as hot or as mild as you like.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 10 ounces thawed frozen whole kernel corn
• 3 tablespoons tomato paste
• 1 (14 ounce) can chopped tomatoes
• 3 jalapeno peppers , chopped (optional)
• 1 cup green pepper , chopped
• 1 cup onion , chopped
• 1 ¼ lbs lean ground beef
• 2 tablespoons lite olive oil
• 1 cup sliced green olives
• 1 tablespoon ground cumin
• 1 ½ teaspoons salt
• ½ teaspoon allspice
• 2 teaspoons chili powder
• ½ teaspoon hot pepper sauce
• 1 tablespoon yellow cornmeal

TAMALE TOPPING

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 3 tablespoons butter or 3 tablespoons margarine , melted
• ¾ cup 2% low-fat milk
• 1 large egg , lightly beaten
• ½ cup sharp cheddar cheese , grated
• 1 jalapeno pepper , finely chopped

Directions:

1. Heat oil in a large skillet.
2. Add onion and green pepper; saute until tender.
3. Add beef and cook until crumbly.
4. Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
5. Simmer stirring frequently for 30 minutes.
6. Preheat oven to 450°F.
7. Spoon mixture into a 2 1/2 qt casserole.
8. MAKE TAMALE TOPPING----------------.
9. In a large bowl mix, flour cornmeal, sugar and baking powder.
10. Add melted butter, milk, and egg.
11. Stir only until dry ingredients are just moistened.
12. Quickly stir in the jalapeno pepper and cheese.
13. BACK TO THE CASSEROLE-----------.
14. Spoon the topping in large spoonfuls around the edge of the casserole.
15. Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.

Reviews

[VALERIE LOOK]

This was very very good. Yes it is a little work, but is very much worth it.

[DogAndCatDoc]

Made this last night for dinner. Excellent flavor. I was hesitant to use a whole tablespoon of cumin, but went ahead and wasn't at all sorry...it was just perfect. The last part of the recipe says to cook in a 350 degree oven, even though previously we are instructed to preheat to 450 degrees. Since most cornbreads are baked at 450 degrees I stuck with that and in 25 minutes the casserole was perfect. Thank you so much for sharing, I will be making this again soon.

[beckas]

This was good. We especially liked the cornbread topping. I baked the casserole for 25 minutes and the topping was done. I used one jalepeno in the filling and 1/2 of a jalepeno in the topping and it turned out fairly mild. My DS kept telling me how good this was and had thirds!