California Tamale Casserole
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- 3/4 cup yellow cornmeal
- 1-1/2 cups milk
- 1 egg, beaten
- 1 lb. lean ground beef
- 1 package chili-seasoning mix
- 2 tsp. seasoned salt
- 1 can tomatoes (16 ounces)
- 1 can whole kernel corn (17 ounces), drained
- 1 can pitted black olives (7-1/2 ounces), drained
- 1 cup cheddar cheese, shredded
Preheat oven to 350°F.
Mix cornmeal, milk and egg in 2-1/2 quart casserole dish.
Brown ground beef in heavy skillet until beef is no longer pink. Break up with spoon while cooking to 1/2-inch crumbles.
Add chili-seasoning mix, salt, tomatoes, corn and olives to ground beef. Mix well.
Stir beef mixture into cornmeal mixture.
Bake at 350°F for 1-1/4 hours. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.
Nutrition Info per serving: (1 serving, 8 oz.) 275 calories; 13 g fat (5 g saturated fat; 5 g monounsaturated fat); 73 mg cholesterol; 1206 mg sodium; 21 g carbohydrate; 3 g fiber; 19 g protein; 3.1 mg niacin; 0.2 mg vitamin B6; 1.3 mcg vitamin B12; 2.9 mg iron; 14.6 mcg selenium; 3.5 mg zinc.