Total Time
45mins
Prep 15 mins
Cook 30 mins

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 Nutrition

  • Filling

  • 2 (15 ounce) canshormel tamales
  • 2 (12 ounce) canskernel corn mixed with chopped peppers, drained by half
  • 14 12 ounces pizza sauce
  • 1 (1 1/4 ounce) package taco seasoning mix
  • 2 (4 ounce) canschopped green chilies, undrained
  • Topping

  • 12 cup flour
  • 34 cup stone-ground yellow cornmeal
  • 1 (2 1/4 ounce) packageof dry cheese sauce mix or 1 cup shredded cheddar cheese
  • 1 12 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 14 cup milk
  • 12 cup cooking oil
  • 14 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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