tamale casserole
Tamale Casserole
Combine 15 ounce can Nalley®'s Big Chunk Chili, 1 small can whole kernel corn, drained, and 1/2 cup sliced ripe olives in baking dish.
Remove parchment from can of Nalley®'s Beef Tamales and place tamales on top. Top with sauce and 1/3 cup grated American cheese. Bake at 350 degrees F for 20 to 25 minutes.
Serves 3 to 4.
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tamale casserole
Tamale Casserole
3/4 cups yellow cornmeal
1 1/2 cups milk or water
1 egg
1 pound meat (chopped ham, chicken or ground beef)
2 tablespoons oil
1 onion
3 tomatoes, diced
1/2 teaspoon oregano
1 (7 1/2 ounce) jar green olives, sliced
1 cup cottage cheese (optional)
Mix cornmeal, milk and egg in large bowl; set aside.
In skillet, brown meat in oil with onion, tomato and oregano. Pour off fat and add olives and cottage cheese, if desired; simmer 5 minutes. Stir into cornmeal mix; turn into casserole dish; bake at 350 degrees F for 1 hour.
Makes 4 servings.
