Hot Tamale Casserole

"If you like Mexican food you'll love this recipe! It's a little extra work but well worth it. Make it as hot or as mild as you like."
 
Hot Tamale Casserole created by PalatablePastime
Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Heat oil in a large skillet.
  • Add onion and green pepper; saute until tender.
  • Add beef and cook until crumbly.
  • Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
  • Simmer stirring frequently for 30 minutes.
  • Preheat oven to 450°F.
  • Spoon mixture into a 2 1/2 qt casserole.
  • MAKE TAMALE TOPPING----------------.
  • In a large bowl mix, flour cornmeal, sugar and baking powder.
  • Add melted butter, milk, and egg.
  • Stir only until dry ingredients are just moistened.
  • Quickly stir in the jalapeno pepper and cheese.
  • BACK TO THE CASSEROLE-----------.
  • Spoon the topping in large spoonfuls around the edge of the casserole.
  • Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.
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RECIPE MADE WITH LOVE BY

@Bergy
Contributor
@Bergy
Contributor
"On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">"
 

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  1. NM-156
    It tasted like a very good pizza burger! Thanks for posting this recipe.
     
  2. clashcity19
    Very good, but very salty. Next time I will cut down on the salt. I followed your recipe, except I added just a little cinnamon in lieu of the allspice (I didn't have any) and no hot sauce and just 2 jalapenos. The cornbread topping was nice!
     
  3. mikey  ev
    So good! I halved the recipe and it fit perfectly into a 8x8 pyrex (though it could have probably used the full amount of topping for half the meat). Super tasty - might even make just the meat or just the cornbread in the future too!
     
  4. Ismy Echo
    This was a great dish and the recipe is very forgiving of any needed or desired changes, it becomes very much your own original creation. I just moved across country, so I needed to make a few substitutions. I added a can of partially drained black beans in place of some of the meat and used a half a cup of salsa in place of tomato paste and some of the cumin. I did not have any chiles on hand, nor hot pepper sauce, so in the meat mixture I used what I had on hand, about one teaspoon of red chile flakes and several packets of Taco Bell Fire Sauce. Yes, those little packets with take out food come in handy, lol. I used a scant 1/4 tsp. of cinnamon and one clove stem, crushed, in place of the allspice. Last substitution I made was black olives for the green. I think maybe next time I will put a layer of cheese over the meat mixture, before topping it with cornmeal batter. It was great served with sour cream, green onions and some extra olives. This would be great to double and put in the freezer, too, for an easy meal during the week. Great for potlucks, too. Thanx, Bergy, for the recipe, this is no a family favorite.
     
  5. Ismy Echo
    This was a great dish and the recipe is very forgiving of any needed or desired changes, it becomes very much your own original creation. I just moved across country, so I needed to make a few substitutions. I added a can of partially drained black beans in place of some of the meat and used a half a cup of salsa in place of tomato paste and some of the cumin. I did not have any chiles on hand, nor hot pepper sauce, so in the meat mixture I used what I had on hand, about one teaspoon of red chile flakes and several packets of Taco Bell Fire Sauce. Yes, those little packets with take out food come in handy, lol. I used a scant 1/4 tsp. of cinnamon and one clove stem, crushed, in place of the allspice. Last substitution I made was black olives for the green. I think maybe next time I will put a layer of cheese over the meat mixture, before topping it with cornmeal batter. It was great served with sour cream, green onions and some extra olives. This would be great to double and put in the freezer, too, for an easy meal during the week. Great for potlucks, too. Thanx, Bergy, for the recipe, this is no a family favorite.
     
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