Crowd Pleasing Tamale Casserole Food

CROWD-PLEASING TAMALE CASSEROLE

Crowd-Pleasing Tamale Casserole image

I served this casserole at a large Mexican-themed party I hosted. With its zippy tomato and ground beef sauce, it was a big hit.-Elaine Daniels, Santa Ana, California

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 3 casseroles (8-10 servings each).

Number Of Ingredients 16

Ingredients

7 pounds ground beef
6 medium onions, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (12 ounces each) tomato paste
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (4-1/2 ounces each) mushroom stems and pieces, drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
2-1/4 to 2-3/4 cups water
2 to 3 tablespoons chili powder
1 tablespoon seasoned salt
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon pepper
3 jars (13-1/2 ounces each) tamales, papers removed and halved
2 cups shredded cheddar cheese

Steps:

In several Dutch ovens, cook the beef, onions and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes and tomato paste. Add the corn, mushrooms and olives. Stir in water and seasonings. Bring to a boil; remove from the heat., Spoon into three greased 13x9-in. baking dishes. Top with tamales. Cover and bake at 350° for 50-60 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 250 calories, Fat 13g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

CHILE TAMALE PIE

Chile Tamale Pie image

This crowd-pleasing potluck dish is easy to prepare. It packs a little heat, a little sweet and a big-time authentic southwestern flavor. There is no substitute for freshly ground chiles. A small food processor on high speed may be used to grind the chiles and cumin, or use a dedicated coffee grinder for fresh spices. It is a fantastic $15 investment for fresh spices anytime-and your palate will thank you! -Ralph Stamm, Dayton, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 can (15-1/4 ounces) whole kernel corn
2 cups masa harina
1 can (14-1/2 ounces) chicken broth
2 tablespoons butter, melted
1 large egg, lightly beaten
2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (16 ounces) refried beans
2 dried Anaheim chiles, chopped
2 dried ancho chiles, chopped
3 ounces Mexican or semisweet chocolate, grated
1/3 cup orange juice
2 tablespoons lime juice
1 tablespoon garlic powder
3 teaspoons cumin seeds, toasted and crushed
3/4 cup minced fresh cilantro, optional
1 jalapeno pepper, seeded and chopped, optional
2 cups shredded cheddar cheese

Steps:

Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 371 calories, Fat 15g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 496mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.

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