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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I adopted this recipe in the February 2005 Recipe Adoption. I have updated this recipe to add can sizes, and to simplify and clarify the instructions. This is definitely not gourmet food, but I was pleasantly suprised. It's a tasty, filling casserole. DH and I both enjoyed it. I had never eaten canned tamales before and was prepared to hate them. Again, I was suprised - the taste and texture was fairly comparable to a real tamale. Ingredients:
2 onions, chopped |
1 clove garlic, minced |
1 lb lean ground beef |
1 (14 1/2 ounce) can diced tomatoes with juice |
2 (15 ounce) cans tamales, cut in 1inch pieces |
1 (11 ounce) can canned corn niblets, drained |
1 (3 7/8 ounce) can sliced ripe olives |
1 tablespoon chili powder (more to taste) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 lb sharp cheddar cheese, grated |
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, cook onions, garlic, and ground beef until meat is browned and crumbly.
3. Drain fat from skillet.
4. Add remainder of ingredients except cheese.
5. Stir gently and heat through.
6. Transfer to a greased 8 x 12 inch casserole dish.
7. Top with about 1/2 pound grated sharp cheddar cheese.
8. Bake, uncovered, for 20-30 minutes until bubbly around the edges.
9. Casserole may be frozen.
10. Bring to room temperature and bake at 350 for about an hour or until bubbly and heated through.
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