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Mexican Beef Tamale Casserole


Serves: 6

Prep Time: 20 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

Everyone in my family likes this...that is saying something when you have a few picky eaters and a few who have very high standards! Also, you can substitute a box of 'Jiffy' cornbread mix for the cornbread topping if you like. But using real cornmeal definitely adds to the dish.

Ingredients

1 1/2 pounds ground beef, extra lean

1 can (15 ounces each) tomatoes, canned with green chilies

1 1/2 cups corn, frozen white kernels, or fresh, divided

3/4 cup cheese, jack or Mexican blend, shredded,

1/2 cup flour, all purpose

1/2 cup corn meal

1 tablespoon sugar

1/4 teaspoon baking powder

1 egg(s), large, beaten

2/3 cup milk, whole

2 tablespoons olive oil

1/2 teaspoon salt

1/2 cup tomato(es), grape or cherry, halved

1/4 cup cilantro, fresh, chopped

Preparation

Preheat oven to 350 degrees. In a skillet brown beef and drain fat. Stir in tomatoes with juice and 1 cup of the corn and heat through. Spray baking dish with cooking spray and pour mixture in. Sprinkle with cheese. To make the cornbread topping, mix together the flour, cornmeal, sugar, baking powder and salt. Stir in egg, milk and oil. Spread over beef mixture and bake, uncovered, for 30 minutes or until topping is done. Let stand for 5 minutes. Combine grape tomatoes, cilantro and remaining corn. Spoon over casserole and serve.

Nutrition

Per Serving About: 380 calories, 15 g fat, 5 g saturated fat, 0 g trans fat , 31 g protein, 32 g carbohydrates, 3 g dietary fiber, 520 mg sodium


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