Monday, May 3, 2010

Beef Tamale Casserole

It was Iron Chef night in my neighborhood this past weekend. Rather than pick a secret ingredient we opted for a theme. We chose "Mexican" in honor of the coming cinqo de mayo celebrations. I came up with this casserole and took 3rd place out of 20 entries. Not bad, eh!?

Beef Tamale Casserole

  • 1 lb lean ground beef
  • 1 c onion chopped
  • 1 4 0z can diced green chiles-drained
  • 1 28 oz can diced tomatoes
  • 1 2.25 oz can sliced olives
  • 2 cups frozen corn - thawed
  • 3 T taco seasoning
  • 1 1/2 c milk
  • 1 c cornmeal
  • 2 eggs - beaten
  • 2 c shredded cheese (I use a cheddar/jack blend)

Heat oven to 350F. Spray a 9 X 13 pan with nonstick cooking oil spray.

In large skillet brown ground beef and onion. Cook until beef is well browned and onion is translucent. Off the heat add chiles, tomatoes, olives, corn and taco seasoning. Stir well to blend.

In bowl add milk, corn meal and eggs stirring well to combine. Pour over meat mixture and fold in.

Pour into prepared baking dish and even out. Bake for 40 minutes. Remove from oven and sprinkle on the cheese. Return to oven and bake another 5 minutes until cheese is melted. Let set on wire rack 10 minutes to set when done baking.
Cut and serve with a dollop of salsa fresca on top and some refried beans on the side.

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