Tamale Casserole
One dish holds all the flavors of the Southwest.
Serves 6-8
| 3/4 cup yellow cornmeal 1-1/2 cups milk 1 egg, beaten 1 lb. lean ground beef 1 package chili-seasoning mix |
2 tsp. seasoned salt 1 can tomatoes (16 oz) 1 can whole kernel corn (17oz), drained 1 can pitted black olives (7-1/2oz), drained 1 cup cheddar cheese, shredded |
Preheat oven to 350ºF.
Mix cornmeal, milk and egg in 2-1/2 quart casserole dish.
Brown ground beef in heavy skillet until beef is no longer
pink. Break up with spoon while cooking to 1/2-inch crumbles.
Add chili-seasoning mix, salt, tomatoes, corn and olives to
ground beef. Mix well.
Stir beef mixture into cornmeal mixture.
Bake at 350ºF for 1-1/4 hours. Sprinkle cheese over top
and return to oven until cheese melts, about 5 minutes.
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