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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Quick week night meal. A wonderful blend of flavors-South of the border with Texas (taco) and best of Midwest(corn belt). Everyone loves this. Favorite Movie Friday Night fare. Originally from an old Pillsbury Bake-off book, with my updates. Ingredients:
2 (15 ounce) cans hormel tamales |
2 (12 ounce) cans kernel corn mixed with chopped peppers, drained by half |
14 1/2 ounces pizza sauce |
1 (1 1/4 ounce) package taco seasoning mix |
2 (4 ounce) cans chopped green chilies, undrained |
1/2 cup flour |
3/4 cup stone-ground yellow cornmeal |
1 (2 1/4 ounce) package of dry cheese sauce mix or 1 cup shredded cheddar cheese |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1 egg |
1/4 cup milk |
1/2 cup cooking oil |
1/4 cup ripe olives, chopped |
Directions:
1. For Filling:.
2. Cut each tamale into 6 pieces.
3. Place half in bottom of 13 x 9-inch pan; spread with 1 can of corn.
4. Top with remaining tamales and remaining can of corn.
5. Mix pizza sauce with taco seasoning and add green chilies; blend and then pour over corn.
6. Set aside.
7. Topping:.
8. Heat oven to 400°F.
9. In large mixing bowl, combine dry ingredients.
10. Add remaining ingredients; stir until a well-combined.
11. Spread topping over casserole.
12. Sprinkle with more cheese, if desired.
13. Bake for 30-35 minutes, or until bubbly and topping is done (topping will crack slightly).
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