Crowd-Pleasing Tamale Casserole |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 24 |
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I served this casserole at a large Mexican-themed party I hosted. With its zippy tomato and ground beef sauce, it was a big hit.Elaine Daniels, Santa Ana, California Ingredients:
7 pounds ground turkey or beef |
6 medium onions, chopped |
2 celery ribs, chopped |
3 garlic cloves, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (12 ounces each) tomato paste |
2 cans (15-1/4 ounces each) whole kernel corn, drained |
2 cans (4-1/2 ounces each) mushroom stems and pieces, drained |
3 cans (2-1/4 ounces each) sliced ripe olives, drained |
2-1/4 to 2-3/4 cups water |
2 to 3 tablespoons chili powder |
1 tablespoon seasoned salt |
1/2 to 1 teaspoon crushed red pepper flakes |
1 teaspoon pepper |
3 jars (13-1/2 ounces each) tamales, papers removed and halved |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In several Dutch ovens, cook the beef, onions and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes and tomato paste. Add the corn, mushrooms and olives. Stir in water and seasonings. Bring to a boil; remove from the heat.
2. Spoon into three greased 13-in. x 9-in. baking dishes. Top with tamales. Cover and bake at 350° for 50-60 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 3 casseroles (8-10 servings each).
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