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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

HOT TAMALE CASSEROLE Recipe

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This recipe for HOT TAMALE CASSEROLE is from OUR COOKBOOK "FAMILY FAVORITES", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. water
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/2 c. cornmeal
1 1/2 lbs. lean ground beef
1 lg. onion, chopped
1 med. green pepper, chopped
2 garlic cloves, minced
2 tsp. cilantro
1 (16 oz.) can kidney beans, rinsed and drained
1 (10 oz.) enchilada sauce
1 (4 oz.) can chopped green chilies
1 (4 oz.) ripe olives, drained
2 tsp. chili powder
3/4 c. shredded cheddar cheese
Directions:
Directions:
In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce heat to a gentle boil' slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until cornmeal is thickened and pulls away cleanly from the sides of the pan. Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through.
Spread cornmeal into a greased 8 inch square baking dish. Top with meat mixture. Cover and bake at 350º for 25 minutes. Sprinkle with cheese. Bake uncovered, for 2-5 minutes until filling is bubbly and cheese is melted.

 

 

 

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