If you like Mexican food you’ll love this Hot Tamale Casserole recipe! It’s a little extra work but well worth it. Make it as hot or as mild as you like.
This would be great to double and put in the freezer, too, for an easy meal during the week.
This is a great dish and the recipe is very forgiving of any needed or desired changes. It can become very much your own original creation.
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Hot Tamale Casserole
Ingredients
- 10 ounces thawed frozen whole kernel corn
- 3 tablespoons tomato paste
- 1 14 ounce can chopped tomatoes
- 3 jalapeno peppers chopped (optional)
- 1 cup green pepper chopped
- 1 cup onion chopped
- 1 1/4 pounds lean ground beef
- 2 tablespoons lite olive oil
- 1 cup sliced green olives
- 1 tablespoon ground cumin
- 1 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 2 teaspoons chili powder
- 1/2 teaspoon hot pepper sauce
- 1 tablespoon yellow cornmeal
Tamale Topping
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3 tablespoons butter or 3 tablespoons margarine melted
- 3/4 cup 2% low-fat milk
- 1 large egg lightly beaten
- 1/2 cup sharp cheddar cheese grated
- 1 jalapeno pepper finely chopped
Instructions
- Heat oil in a large skillet. Add the onion and green pepper; saute until tender. Add the beef and cook until crumbly.
- Add the tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
- Simmer stirring frequently for 30 minutes.
- Preheat oven to 450°F.
- Spoon mixture into a 2 1/2 qt casserole.
Make The Tamale Topping
- In a large bowl mix the flour, cornmeal, sugar and baking powder. Add the melted butter, milk, and egg. Stir only until dry ingredients are just moistened.
- Quickly stir in the jalapeno pepper and cheese.
Back To The Casserole
- Spoon the topping in large spoonfuls around on top of the casserole.
- Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.
Enjoy!
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Recipe based on one by Bergy
Photo by Sue Lau