Beef Tamale Casserole Food

BEEF TAMALE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
• Over medium heat, bring mixture to a boil.
• Reduce heat and then cook, stirring, until thickened (about 5 minutes).
• In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
• Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
• Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
• Spoon in meat mixture.
• Spread cornmeal mixture over and then sprinkle with cheese.
• Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
• Let stand 10 minutes before serving.

EASY TAMALE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
• Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
• Stir pinto beans and crushed tomatoes into the beef mixture.
• Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
• Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

BEEF TAMALE CASSEROLE

Steps:

• Preheat your oven to 400 F degrees.
• Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles.
• Pour the cornbread mixture into a large skillet or a 9x9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done. Insert a toothpick in the center of the cornbread, if it comes out clean, it's done.
• While the cornbread is cooking, prepare the beef. In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir. Cook until the onion has softened, another 3 to 5 minutes.
• Add half of the enchilada sauce to the meat mixture and stir. Set aside.
• When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon. Pour the remaining enchilada sauce over the top of the cornbread and spread.
• Top with the ground beef and the shredded cheese.
• Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.
• Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.

TAMALE CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over med-low heat for about 20 minutes.
• While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chili powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.
• Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, fill the bottom and sides of the dish. Fill with the meat mixture. You can sprinkle some black olives over the meat, if preferred. Using the remaining half of the cornmeal mixture, cover the top of the pie.
• Bake at 350°F for 20 minutes or until nicely browned. Or until knife inserted in top crust portion comes out clean.

TAMALE CASSEROLE

Steps:

• 1. Make filling by browning and breaking up meat in skillet over medium heat.Add the chopped onions and chopped green bell pepper. Cook 10 minutes til soft. Drain off grease.
• 2. Mix the tomato sauce, corn, chopped black olives, salt, chili powder and ground cumin in a pot. Add meat mixture and simmer 20 minutes til thick. Add cheese, stir til melted. Pour mixture into a 9 inch baking or casserole dish.
• 3. Make crust by placing the cold water, salt and cornmeal with the margarine or butter in a pot. Cook over medium heat, stir occasionally til thick. add butter, mix well.Spread crust mixture over meat mixture. Bake uncovered in oven at 375 for 40 minutes til crust is golden. Serves 6

FELICIANO TAMALE CASSEROLE

Steps:

• 1. In a heavy skillet, brown ground beef and crumble well. Pour off fat.
• 2. Stir in Ro-Tel and chili powder (and Sazón Azafran if using). Simmer mixture for 5 minutes; set aside and cool to room temperature.
• 3. Optional: Stir in 1 can corn or beans, drained well.
• 4. In medium bowl, stir masa harina and salt SLOWLY into the cool water. (If boiling water and cornbread mix was used, stir and set pan in large bowl of ice water.) Beat until it reaches room temperature (this will be thick) and mixture is smooth. When corn batter has cooled, beat in eggs, melted butter or oil, and enough milk or buttermilk to make a thick batter like cake batter. It should drop from the spoon in dollops, not pour. If too thin, you can stir in a couple tablespoons flour or masa harina to get the thick batter.
• 5. In a 2-3 quart greased baking dish, spread half the masa harina mixture evenly over bottom. Spoon meat filling evenly over. Top with the shredded cheese.
• 6. Finally, spoon remaining masa harina evenly over top of all and smooth out with back of spoon.
• 7. Bake at 375° for about 30 minutes, until masa harina is cooked and lightly browned. Allow to rest 5 minutes before slicing.
• 8. LEFTOVERS: If you have about half of the casserole left over: Place leftover casserole in a baking dish that fits. Top with one can of chili, 1 cup crushed Fritos corn chips, and 1 cup shredded cheese. Cover with foil and bake at 350° for 30-45 minutes until very hot and cheese is melted. So good!
• 9. NEW NOTE On the Masa Harina: I had to buy a new brand of Masa Harina because my store stopped carrying the old one. This one was labeled INSTANT Masa (corn) flour for tortillas, tamales, etc. It uses COLD water, not hot. I used the boiling like I always do with regular cornmeal, and got a very thick lump. I had to beat and beat to get it smooth enough to spread. So watch what type of Masa flour you get. Boiling water works fine with cornmeal, but use cold water on the instant masa harina.