Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

All of the ingredients for a typical beef tamale are combined in this delicious Southwestern casserole. For a simple variation, use Monterey Jack cheese instead of Cheddar.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees. Butter a 2-quart casserole or souffle dish.
  2. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, onion, and ground beef, and cook, stirring occasionally, until the onion is softened and the beef begins to brown, about 10 minutes.
  3. Stir in the green pepper, corn, canned tomatoes, tomato paste, chili powder, cumin, and 1 teaspoon of the salt. Reduce the heat to medium-low and simmer, uncovered, for about 10 minutes.
  4. Meanwhile, in a medium saucepan, bring the milk almost to a boil over medium heat. Add the remaining 2 tablespoons butter and 1/2 teaspoon salt. Whisking constantly, gradually add the cornmeal. Reduce heat to medium-low and simmer 5 minutes. Remove from the heat and stir in 1 cup of the cheese.
  5. Line the sides and bottom of the prepared casserole with two-thirds of the cornmeal mixture. Pour in the meat filling and top with the remaining cornmeal mixture, spreading it evenly.
  6. Sprinkle the remaining 1 cup cheese on top. Arrange the fresh tomato slices over the cheese. Bake, uncovered, for 40 minutes.
  7. Sprinkle the scallions on top and bake for 5 minutes longer.

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