Tamale Casserole

Serves: 5
Total Calories: 777


1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon oregano
2 teaspoons chili powder
1 (14-ounce) can diced tomato
1 (15-ounce) can drained kidney beans
1 cup sliced olives (drained)
1 1/2 cups beef gravy
1 (11-ounce) can whole corn, drained
2 cups shredded Cheddar cheese (reserve 1 cup)
Cornmeal Crust
Cornmeal Crust:
7 cups water
2 teaspoons salt
2 1/2 cups yellow cornmeal


In large skillet brown ground beef, add onion, bell pepper, garlic salt, oregano, chili powder and beef gravy, cook over medium heat 15 minutes; add diced tomatoes, kidney beans, olives and corn. Mix together well.

Meanwhile make corn meal crust.

Cornmeal Crust:

Combine 4 cups of water and salt in medium-sized saucepan. Bring to boil. Mix corn meal with remaining water in medium size bowl. Add corn meal mixture slowly to boiling water, stirring constantly. Reduce heat to low and cook, stirring constantly for 5 minutes, or until mixture is thickened.

Grease a 9 x 13 inch pan; spread half of corn meal mixture in bottom of pan. Bake 10 minutes at 425 degrees, before adding the cheese. Spread 1 cup of shredded cheese on top of corn meal crust. Then spoon ground beef mixture on top of crust; then spread remaining corn meal crust on top. Bake 15 - 20 minutes at 425 degrees. Sprinkle with 1 cup cheese. Bake an additional 5 - 10 minutes, or until cheese is melted.

Nutritional Facts:

Serves: 5
Total Calories: 777
Calories from Fat: 201

This Tamale Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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