Recipe by Ginny Sue
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.
Top Review by litldarlin
I made this last night for dinner. I was having some cravings and remembered this recipe from years ago. I didn't have the tamales or the cheddar cheese, but had everything else on hand. It still turned out great, thanks for posting.
- 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 See How It's Made
- Preheat oven to 350 degrees.
- In a large skillet, cook onions, garlic, and ground beef until meat is browned and crumbly.
- Drain fat from skillet.
- Add remainder of ingredients except cheese.
- Stir gently and heat through.
- Transfer to a greased 8 x 12 inch casserole dish.
- Top with about 1/2 pound grated sharp cheddar cheese.
- Bake, uncovered, for 20-30 minutes until bubbly around the edges.
- Casserole may be frozen.
- Bring to room temperature and bake at 350 for about an hour or until bubbly and heated through.