BEEF TAMALE CASSEROLE
This Beef Tamale Casserole will certainly make your dinner time easy. We're talking comfort food to the max: layers of cornbread, enchilada sauce, spiced ground beef, all loaded with cheese then baked to perfection!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 1h
Number Of Ingredients 23
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.
Nutrition Facts : Calories 402 kcal, Carbohydrate 27 g, Protein 22 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 99 mg, Sodium 964 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
EASY TAMALE CASSEROLE
A co-worker recently gave me this recipe. You can't get much easier than this!!! You can use fresh or frozen tamales. I'm sure you could easily substitute your favorite cheeses and add kernel corn, pinto beans, rotel tomatoes, etc. Simply great with cornbread or salsa biscuits. Can easily be expanded. Enjoy!
Provided by Mrs.Jack
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
- Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
- Pour over tamales and bake for 30 minutes or until bubbling hot.
- Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
- Serve hot!
Nutrition Facts : Calories 300.5, Fat 20.3, SaturatedFat 13, Cholesterol 72, Sodium 974.8, Carbohydrate 13.9, Fiber 0.7, Sugar 6.7, Protein 16.3
MY EASIEST ULTIMATE TAMALE CASSEROLE
my hubby and i love tamales and i had a few left over that had to be used so i combined two of our favorite dishes and came up with the ultimate casserole... my hubby and i just loved this and i will be making it over and over again.
Provided by troublejul
Categories Mexican
Time 55m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 6
Steps:
- spray nonstick in an 8 x 8 square pan.
- brown ground beef and add green chiles.
- strain ground beef and chile mixture.
- pour a small amount of enchilada sauce in the bottom of the pan.
- lay the tamales in the bottom.
- pour ground beef mixture on top of tamales.
- pour the remaining enchilada sauce on top.
- bake for 30 mins at 350 degrees.
- add shredded cheese and bake for another 10-15 minutes until cheese is melted.
- remove from oven and let stand for 10 minutes.
- serve with sour cream and enjoy.
Nutrition Facts : Calories 835.5, Fat 66.5, SaturatedFat 36.7, Cholesterol 215.1, Sodium 1867.3, Carbohydrate 13.3, Fiber 2, Sugar 11.6, Protein 46.2
BEEF TAMALES
Steps:
- Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
- To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
- Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
- Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
- Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
- The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.
TAMALE CASSEROLE
This is an easy after-work dish that's so tasty. It starts with tamales from a jar.-Regina Albright, Southaven, Mississippi
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 3-4 servings.
Number Of Ingredients 6
Steps:
- Cut tamales into 3/4-in. slices. Place in a greased shallow 1-qt. baking dish. Top with half of the chili and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with remaining chili and onion., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.
Nutrition Facts : Calories 454 calories, Fat 14g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 1164mg sodium, Carbohydrate 64g carbohydrate (4g sugars, Fiber 8g fiber), Protein 19g protein.
TAMALE CASSEROLE
I grew up eating this. Very quick and easy and a nice casserole that, if you're like me, you don't really like the cream soup casseroles, this is a great alternative. This version comes from Texascooking.com.
Provided by Jessica K
Categories One Dish Meal
Time 40m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 13
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.
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- Preheat oven to 400°F. Grease a 9x13-inch or large square baking dish with nonstick cooking spray or olive oil.
- In a large bowl, add corn muffin mix, diced green chiles, egg and milk. Whisk together until fully combined.
- Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully cooked through. A toothpick inserted into the center of the cornbread should come out clean.
- While the cornbread is baking, add shredded chicken, chili powder, garlic powder, ground cumin, onion powder and half of the enchilada sauce in a large bowl. Mix together to combine and set aside.
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